INDEX

17. COMPANIES/ EMPRESAS 24. HYGIENIC DESIGN OF FACILITIES AND FOOD SAFETY

Know how/ expertise

25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 27804 Study and Analysis of Infested Food and Feed Products 28630 Food for health and controlling food-related diseases 29017 Processing, characterization and analysis of polymer materials 29115 Trace metal contaminants in food 29116 Food safety and quality 29170 Quality studies in fruit juices after different preservation treatments (pasteurization, pulsed electric fields, etc.) and storage conditions. 29272 Advanced hygiene and bacterial control products 29297 Custom made analytical support for food companies 29369 Customizing, development and know-how of analytical methods and instrumentation (food, polymers, wine) 29414 High-quality food processing machinery and the know how that goes with it 29512 Food technology, quality and hygiene management 29552 Advanced analyses for the food characterization and detection of indicators of food safety security (chemical and biological polluting agents). 29554 Food products characterization in dispersed systems (emulsions, microemulsions, nanoemulsiones, dispersions, gels, foam,&).

Partner search for Research program

38. 29489 Quality control for packaged food.

Technology Offer
39. 28034 Infrared spectroscopy for the automation of the quality control 40. 28035 Inspection system for defects and foreign body detection in packaged food by means of ultrasounds 41. 28036 Diagnosis tool for the Improvement of the Food Factory Safety Systems 42. 28037 New nanocompound for the improvement of food packaging qualities 43. 28204 RFID tracebility and logistics systems for agrifood industries 44. 28289 Fractionation PBDEs (Polybrominated diphenylethers ) 45. 28448 Cleanliness sensor. Control of production processes, hygiene of facilities and final product quality. 46. 28754 Food safety in plastic packaging 47. 28825 Innovative Gastro-intestinal Dynamic Simulator (GDS) 48. 28902 Analytical method for verification of residua in raw materials and food 49. 28904 Multisensor systems applied to food and beverage production quality control. 50. 28922 Development of new food products, improvement of quality and increase of shelf-life of food products. 51. 28971 EHEDG, Hygienic Design Certification of Equipment 52. 29055 RFID Tags in contact with food for fast, reliable and automatic identification 53. 29056 Non-invasive temperature monitoring system with RFID technology. 54. 29077 Innovative Magnetic Resonance Technologies for non destructive quality control and real time measurement system of water, moisture, oil & fat content in Food 55. 29117 Automatic quality control of products using computer vision techniques 56. 29121 Use of essential oils as antimicrobial and antioxidant to preserve the organoleptic, nutritional, functional quality and safety in fruits 57. 29169 Rapid test for pathogens detection in minimally processed food. 58. 29180 ERP for the Agricultural Industry 59. 29198 Advanced biosensors for food safety analysis 60. 29257 Seed Testing Services 61. 29258 FC24 Food Contaminants Online 62. 29259 Food Analytical Services 63. 29262 A Novel Freezing Technology for food products 64. 29287 Improving color quality and stability of red wines during winemaking and ageing. Optimization of micro-oxigenation treatments, barrel ageing and other alternatives. Valorisation of wineries byproducts 65. 29292 HYDROXYTYROSOL (high level quality), the most powerful natural antioxidant, like food additive 66. 29299 Critical points in post-harvest chain for quality reduction in fruits and vegetables due to bruising

67. 29308 Rapid food security system of any microbial species 68. 29366 Innovative analytical methods for the quality control and characterization of dates (Phoenix dactylifera) 69. 29383 DMD: Dietary Molecular Diagnosis 70. 29384 Food Security 71. 29387 Protection of vegetables and fruits to pest and diseases. Development of strategies of biocontrol on the farm and during postharvest. 72. 29401 Near infrared spectroscopy for analytical automatization of food processes 73. 28903 Analytical method of edible oil for illegal thermal treatment of cold-pressed oils 74. 29423 New decontamination system based on plasma technology 75. 29425 Edible coatings for food protection 76. 29441 NIR Technology assessment for monitoring food quality 77. 29447 High sensibility and selectivity immediate identification and characterization of samples by using laser LIBS/NNs technology. 78. 29463 Microsoft Dynamics CRM 79. 29466 Rapid prototype (LFIA) to determine contaminants in water and foods 80. 29617 Detection and quantification of pesticides in olives 81. 29474 Novel radio tracking technology witgh 30cm accuracy using active tags at very lowpower 82. 29476 Wireless sensor system with excellent track performance for monitoring of indoor/outdoor parameters 83. 29479 Screen-Printed Integrated Functional Microsystems, pathogen detection application 84. 29480 Ultrasound Testing for the food industry 85. 29482 Rapid Shelf Life Check Up - The determination of a food product s shelf life quickly and accurately 86. 29492 Pick-Inspection-and-Place Techniques for Food Processing 87. 29499 Rapid method of analysis. Food quality&safety 88. 29524 Expert system able to categorise fresh ham 89. 29526 System for controlling loss in wine ageing 90. 29548 Software to improve the management of the agrofood enterprises

Technology Request
91. 27386 Technology capable of preserving and ensuring the safety of fodder. 92. 27855 Food traceability software 93. 27886 Quick microbiological test 94. 27984 Preservation and extended methods of food shelf-life 95. 28775 Rapid test for determination of sodium benzoate. 96. 29058 New applications of RFID technology for the food industry. 97. 29060 Manufacturers / users of bar code technology (readers and clasifiers) in the food industry. 98. 29066 Analysis of Aflatoxines in almonds 99. 29103 Crop protection and technological improvements in fruit and vegetable crops 100. 29126 Get a grip of the current state-of-the-art on Traceability Technologies. 101. 29294 Searching for elongation and assurance, without loss of organoleptic qualities, of the commercial life of treated milk with htst pasteurization. 102. 29321 Device development 103. 29337 Magnetic impedance method for measuring pollutant microorganisms in sauces and jams 104. 29339 In-line measuring equipment for foreign bodies 105. 29430 Improvements in food safety, traceability technologies in vegetable and mushroom processing 106. 29460 Extend shelf life and diversify product range 107. 29541 Material suitable of colour changes depending on temperature 108. BIOTECHNOLOGY

Know how/ expertise

109. 28430 Valorisation of wastes from vegetable handling: Obtention of Bioactive compounds and dietary fibre 110. 28440 Development of fresh and processed food enhance in bioactive compounds 111. 28465 Studies of biological activity using animal models and clinical assays 112. 28473 New uses for smoking chamber 113. 28773 Micro-and nanoencapsulation of additives and other food ingredients 114. 28869 Biotechnological processes aimed to improve the production of high added value products for the food industry 115. 29054 Development of new functional prodcust, optimisation of production processes, Food packaging and preservation,Quality control process, analysis and test for the agro-food industry.

116. 29114 Obtention of prebiotic functional ingredients from artichoke (Cynara scolymus, L.) byproducts 117. 29171 Design of supercritical fluid extraction processes for biologically active compounds. 118. 29325 Agrofood Industry: Production of fortified pasta with fatty acids OMEGA-3 119. 29410 Development and comercialisation of new food products using our bioactive ingredients 120. 29428 Biotechnological applications for the food industry 121. 29720 The process of recovery of autochthonous bees that are resistant to illness 122. 29472 New funtional ingredients 123. 29550 Design, characterization, evaluation and development of functional ingredients and foods. 124. 9557 Assessment of the antitoxic/beneficial activity of foods or their components and / or additives, through a battery of in vivi tests. 125. 29558 TCA Detection

Technology Offer
126. 27843 Functional food development and evaluation of the functionality 127. 27925 Technological cooperation in the range of concentrates for food industry 128. 28288 Improved procedure to obtain active principle in Aloe leaves 129. 28439 Development of functional foods and ingredients 130. 28441 Composition, obtaining procedure and use of a cured ham flavour 131. 28457 Wine and other alcoholic beverages flavour content improvement by monoterpene synthases production during fermentation 132. 28458 Angiotensin I conversion enzyme inhibitory hexapeptides 133. 28459 Antihypertensive active lacteal hydrolysates 134. 28462 System for protein production in plants. 135. 28466 System for gliadin free wheat production 136. 28498 Discovery, research and development of new bioactive ingredients, product development recovery of food by-products and food analysis 137. 28541 Composition improved for masses of bakery and pastry 138. 28542 Composition of fibers for the obtaining of low products in calories and rich in fibers. 139. 28553 Natural preservatives from essential oils, plant extracts and acetomalolactic fermentation metabolites 140. 28748 Innovative, natural and surprising products as our dried vegetables or caviar of the best Spanish wine. 141. 28922 Development of new food products, improvement of quality and increase of shelf-life of food products. 142. 28939 Expression, extraction and purification of industrial and therapeutic proteins 143. 28940 Valorisation of agroindustrial residues 144. 28950 Production of anti hyperthensive peptides showing anti hypertensive activity useful for functional food and beverages 145. 29015 Biodegradable materials and sustainable nanacomposites with improved properties for food packaging and other applications 146. 29111 Use of aloe vera extracts as postharvest tool in fruits and vegatables 147. 29121 Use of essential oils as antimicrobial and antioxidant to preserve the organoleptic, nutritional, functional quality and safety in fruits 148. 29198 Advanced biosensors for food safety analysis 149. 29232 Offer of funtional ingredients and technical assistance 150. 29243 Food Characterization 151. 29245 Design and Development of new ingredients or food products 152. 29246 Utilization of agricultural and food industry by-products 153. 29263 Metabolite and protein production from plant cell cultures 154. 29267 Pasta with added fatty acid OMEGA 3 and Omega 6 155. 29287 Improving color quality and stability of red wines during winemaking and ageing. Optimization of micro-oxigenation treatments, barrel ageing and other alternatives.Valorisation of wineries by products 156. 29309 A salt replacement for the food sector derived from marine resources 157. 29333 Ingredients enriched in nutraceuticals and products with high antioxidant power 158. 29344 Modern-day functional food made with organic olive oil and extracts from the tomato 159. 29347 Functional and nutraceutic bread 160. 29350 Metabolomic-guided approach for functional food development 161. 29385 Analysis of plant proteins and detection of by-products of plant metabolism exposed to stressing conditions. 162. 29388 Functional genomic and microorganisms detection and characterization in food. 163. 29392 Biofunctional food and v game products

164. 29396 Technology and engineering for biotechnological processes, for obtaining bioactive food products and beverages, and valuation of by-products and food wastes. 165. 28464 System for hybrid wheat production 166. 29417 Bioactive ingredients for food processing from vegetal by-products 167. 29420 Organic biostimulant enhancer of nutrients assimilation capacity in plants 168. 29424 Micro and nano encapsulation of active compounds 169. 29450 New appetite suppressant chocolate 170. 29451 Improving wine properties by a simple and inexpensive method 171. 29452 Micro and Nano Technology for the Development of New Food and Nutrition Products 172. 29453 Manufacture of natural antioxidants from fruits and verdures 173. 29473 Biopolimers for food industry 174. 29477 Bioproducer system to obtain microorganism and hihg value food products 175. 29478 Spinning Disk Reactor 176. 29481 New yeast strains improving sensorial and technological properties of the white, rose, red and sparkling wines. 177. 29497 New formulation to produce salami low fat with functional properties 178. 29500 Potent natural antioxidants based on a new bioactive structure 179. 29507 Development of functional/healthy food products using natural preservatives and modified atmosphere 180. 29510 PCR Methodology for the identification of multiple targets in food 181. 29515 Encapsulation in cyclodextrins of bioactive compounds 182. 29518 Supplier of maslinic acid, hydroxytyrosol and oleanolic acid for the food industry. 183. 29531 A PCR method for the simultaneous detection of biogenic bacteria-producing bacteria 184. 29533 Antibiotic free selective medium to discriminate and quantify lactic and bifid bacteria from fermented milk 185. 29536 Re-use of vegetal by-products for prebiotics production 186. 29540 Procedure to discriminate and quantify lactic and bifid bacteria as probiotic from fermented milk based on a PCR-DDGE system 187. 29542 New Procedure for the manufacture of fermented milks with high contents of prebiotics. 188. 29544 Screen-Printed Integrated Functional Microsystems, Biosensors development 189. 29545 New pressure procedure to obtain prebiotic vegetable products

Technology Request
190. 27265 191. 27867 192. 27887 193. 27985 194. 28552 195. 29112 196. 29321 197. 29340 198. 29358 199. 29537 200. 29431 201. 29508 202. 29519 203. 29520 204. 29527 Enzyme peeling of citrus fruits New products based on olive oil and its byproducts New uses of the citrus fruits by products Development of functional foods and ingredients Discovery and development of new bioactive ingredients Byproducts in wine industry Device development Natural ingredients with preservative character Private equity for technology-based companies (TBCs) into the Bio sector. Potential of varieties of squash as a fresh-cut product Nanotechnology solutions for the food industry New Technologies to develop innovative food products Technology to produce energy from ready to eat salads by-product. Technology to take benefit from ready to eat salads by-product. Know how, applied science and innovation

205. CONSERVATION TECHNOLOGY. ACTIVE AND INTELLIGENT PACKAGING. AUTOMATION AND CONTROL PROCESSES

Know how/ expertise

206. 29538 Wine yeast molecular, physiological and technological characterisation 207. 27861 Solutions customized to your requirements on internal logistics 208. 28431 Pilot plant of controlled atmospheres in individualised cells for post harvest storage of fruit and vegetables 209. 28461 Storage conditions optimisation of minimally processed fresh vegetable foods 210. 28463 Development of new minimally processed vegetable foods 211. 28473 New uses for smoking chamber 212. 28531 Preservation and Minimal Processing Technologies 213. 28595 Advice Innovation of packaging systems for food products 214. 28758 Recycled plastic for the manufacture of plastic packaging for food purpose. 215. 29113 Application of modified atmospheres for the shelf life improvement in the preservation bakery products

216. 29159 Competitive advantage for food products in UK markets through novel and innovative packaging design 217. 29170 Quality studies in fruit juices after different preservation treatments (pasteurization, pulsed electric fields, etc.) and storage conditions. 218. 29171 Design of supercritical fluid extraction processes for biologically active compounds. 219. 29256 Food robotics and automation centre of excellence to meet market demand through innovative, bespoke solutions 220. 29328 Food & drink opportunities in Yorkshire & Humber region of the UK 221. 29349 Technologies & know-how for catering, fast food & modern cooking 222. 29402 Techniques and methodologies for food processing 223. 29455 New minimally processed vegetables preserved with modified atmosphere: borage. 224. 29496 Mathematical method to predict treatment time necessary to reach safety during heat treatment of canned food 225. 29560 Controlled atmospheres at pilot scale in individualised cells for postharvest storage of fruit and vegetables. Technical assessment in fresh cut vegetables and fruits preservation. 226. 29561 State-of-the-art technology in packaging. Design and optimization of the most adequate package for fresh cut products and Ready-to Eat meals. Technical assessment packaging technology.

Partner search for research program

227. 29004 Design and manufacture of a hybrid system, Solar energy and residual heat, for the direct steam generation to low pressure and its use in the industrial processes for the agro-alimentary industry 228. 29122 New JIT Technologies for the transformation of Stable Collagen Biomaterial to Customize Leather. PELLETEC 229. 29458 Research and Development of technology in minimally processed vegetables (IV gama) and prepared foods (V gama) for companies in the agro food sector 230. 29537 Studying the potential of varieties of squash as a fresh-cut product

Technology Offer
231. 27710 Pendular Autoclave 232. 27711 Boiling and cooling system 233. 27802 Automation and control processes solutions related with food 234. 27852 Machine Vision 235. 27920 Engeneering and production machines used in industrial waste management, and machines applied in the food-herbal industry 236. 28034 Infrared spectroscopy for the automation of the quality control 237. 28037 New nanocompound for the improvement of food packaging qualities 238. 28059 Non visible defect detection based on spectral vision 239. 28104 Mechatronic and food processing robotics 240. 28266 Design and decoration of packages 241. 28301 Service provider for ionising radiation treatment. 242. 28434 Procedure for ozonated water (O3) used as a sanitizer of plant food and processing water in agricultural food industry 243. 28437 Pilot plant for food treatment and water disinfection with ozone as gas or in a aqueous solution 244. 28438 Procedure to obtain fresh-cut artichokes without sulfites 245. 28460 Procedure for obtainig pasteurized chilled citrus juices with sensorial quality as newly squeezed juices 246. 28467 Procedure for in vitro propagation of asparagus 247. 28539 Machinery for the manipulation of packages and packing: design, manufacture, automation and installation 248. 28553 Natural preservatives from essential oils, plant extracts and acetomalolactic fermentation metabolites 249. 28605 Articulated robotic arms for positioning fruit and vegetables in machines. 250. 28737 Capping line for food industry(Capping machinery and vacuum detectors) 251. 28745 Easily opened flexible vacuum packaging for single mono-dose portions of liquid and pasty products with a no-drop system 252. 28752 Development of biodegradable food packaging 253. 28753 Active packaging development for extending the useful life of packaged food 254. 28754 Food safety in plastic packaging 255. 28756 Multilayer packaging development for extending the shelf life of packaged food. 256. 28791 Engineering plastics used in foodstuffs industry 257. 28825 Innovative Gastro-intestinal Dynamic Simulator (GDS) 258. 28969 Novelty surface desinfection technique based on the use of ozone 259. 28975 Machinery to simulate handmade wrapper

260. 28977 Pressurized dispenser hopper 261. 29014 Environmentally friendly active antioxidant/antimicrobial packaging for increasing the food stuff shelf-life 262. 29092 Cooling-freze-deepfreze-pasteurize & fermentation equipments 263. 29117 Automatic quality control of products using computer vision techniques 264. 29118 Animal food processing. 265. 29120 Non-contaminant preservation technologies to maintain or increase the antioxidant and functional properties of plum and sweet cherry. 266. 29142 Multiplatform automation system with Batch, Tracking and MES included. 267. 29161 Turnkey projects in the various agro-food sectors. 268. 29262 A Novel Freezing Technology for food products 269. 29318 New industrial heat treatment for fragile and sensitive solid food products 270. 29329 New continuous process for the manufacturing, dosing and packaging of Jijona Turron 271. 29330 Multifresh system: the evolution of cooling. 272. 29348 Quick cooking chickpea (cicer arietinum) manufacturing technology 273. 29354 Microwave technology for pest control and drying of Agri-food products 274. 29363 Microwave processes 275. 29365 Wide production variety in one meter square 276. 29371 Production, packaging and marketing of sauces and marmalades in bottles plastic non-drop system cap. 277. 29374 In-line electro-optical stone detector for stoned foodstuffs 278. 29377 Volumetric dosing for dense liquid products 279. 29386 Use of chilled storage, controlled atmospheres, modified atmospheres and innovative treatments (UV-C light, ozone, heat shocks, etc.) for preservation of fruits and vegetables. 280. 29389 Plastic films and packaging for extending shelf life of agri-food 281. 29391 Fresh-cut fruits and vegetables: ready to eat 282. 29393 New postharvest technology on fruits and vegetables 283. 29395 Active and Intelligent Packaging of Foods and Beverages 284. 29404 Techniques and methodologies for fresh cut products 285. 29426 Protective coatings for food packaging 286. 29433 Technology offer of the IFAPA 287. 29456 Prepared dishes based on vegetables, high pressured treated (HPP) 288. 29457 Development, protection and transference of technology in minimally processed vegetables (IV gama) and prepare foods (V gama) for companies in the agro food sector 289. 29461 Innovative solutions for fish processing industry 290. 29483 Method to obtain freeze concentrated liquids 291. 29484 The technology of production biodegradable bottles 292. 29485 New frozen mashed potatoes 293. 29486 New natural cold-active enzymes 294. 29487 Technology line for gastronomic rolls production ( arabian roll ) 295. 29488 Device for de-acidifying hydro-alcoholic drinks 296. 29490 Technology of production salads with prolonged shelf-life 297. 29493 Removal of undesirable odour compounds in oenological additives 298. 29495 Innovative methods for pH food reduction 299. 29511 Equipments seamers and fillers of food cans 300. 29525 Fixed weight loin cutting machine 301. 29528 Activation of polymers 302. 29529 Food and pharmaceutical packaging: transparent gas-vapour barriers for PET and other polymers 303. 29530 Plasma-deposited silver-containing coatings for active food packaging and Biomedical applications 304. 29559 Pilot plant for thermal treatments optimization, by improving organoleptic qualities of the products (Ready-To-Eat meals, canned food). Wide experience in designing high and low thermal treatments in flexible packaging (versatile heat transfer systems).

Technology Request
305. 27264 Automated system for guiding and positioning fruits 306. 27316 Equipment to glaze fruit by cryoprotectants. 307. 27449 Development of high barrier polymer nanocomposites 308. 27699 New sterilization system of ground spices 309. 27736 New sterilization system of paprika and other ground spices 310. 27803 Machinery for industrial processes related to food (Multihead weighers, Filler bags, Trysealing machines, Thermorunner, Aseptic filling). 311. 27809 New sterilization system of paprika

312. 27824 Plastic film to increase the durability of ready to eat products 313. 27825 Final treatment for the preservation in glass jars. 314. 27841 Machinery modification for plastic packages 315. 27842 Transport installations and metal packaging for food and metalgraphic industry 316. 27853 Development of magnetism technology 317. 27854 Development of electrical induction technology 318. 27888 New packaged system that keeps the quality and nutritional content of food. 319. 27980 PET containers for fruit juices packaged. 320. 27981 Pasteurized chilled citrus juices with sensorial quality as newly squeezed juices 321. 27983 Sterilization of products by supercritical carbon dioxide 322. 27984 Preservation and extended methods of food shelf-life 323. 28338 Biodegradable films for packaging with direct contact with oily foods 324. 28526 Innovative technology of inspection 325. 28774 Film or packing which provides preservatives and antioxidant substances. 326. 28979 Customized and automatized solutions for production and packing lines in the sweet industry. 327. 29063 Technology to get vacuum-packed almonds 328. 29065 Almond pasteurization with vapour. 329. 29160 Facilities and material to run experiments 330. 29273 Packaging technology to extend the shelf life of butter and almond made sweets. 331. 29293 Packaging and preservation technologies for vegetable fifth range. 332. 29296 Filling system of rigid plastic packaging 10 and 25 liters for pasteurized milk, or alternatives to these containers and its filling system. 333. 29300 Butter packaging made by the traditional method with small lots, searching for a packaging and filling system. 334. 29312 New technologies to obtain almond extra thin flour. 335. 29314 Methods to avoid contamination with insects before and after almonds processing. 336. 29315 New process to peel almonds. 337. 29316 New process to obtain thin nuts flour. 338. 29334 Plastic material with antimicrobial and antioxidant properties for food packaging 339. 29335 Vacuum emulsion machines for preparing sauces 340. 29336 Packaging machines for sauces and jams 341. 29339 In-line measuring equipment for foreign bodies 342. 29358 Private equity for technology-based companies (TBCs) into the Bio sector. 343. 29378 Life extention technologies for both fresh mushrooms and canned mushrooms 344. 29379 Alternative Solutions for washing/whitening of vegetables without the use of sulphurous 345. 29380 Equipment for glass packaging applicable for vegetable products such as spinach, carrot sticks or celery sticks 346. 29382 Equipment for determination of humidity in mushrooms for on-going processes. 347. 29407 Innovative packaging or label for consumers 348. 29408 Non destructive technology for traditional speciality guaranteed status 349. 29409 Packaging for preservation of cured ham organoleptic properties 350. 29429 Alternative solutions to hot water and steam in the process of sterilization and blanching of vegetables and mushrooms 351. 29712 New intelligent packaging that works in the inhibition of microorganisms growing, extending the shelf life of cooked, cured, and baked meat products. 352. 29714 Industrial design that allows automated discharge of channels, manipulation of cured jams and manipulation of casts of cooked products. Meat sector. 353. 29717 Specialized machinery that mix, packs and weighs spices, herbs and condiments. 354. 29710 Innovation in food packaging: intelligent packaging, biodegradable packaging, recycled packaging, conservation and technology of packaging process. 355. 29516 Active packaging for ready to eat salads. 356. 29521 Retratile Plastic Foil to conserve for longer period and allows to keep its whiteness 357. 29522 New packaging materials for ready to eat salads. 358. 29539 FOOD PROCESSING HIGH PRESSURE TECNOLOGIES 359. 29551 New procces in seafood 360. 29553 Active additives or active laquers for aluminium foil 361. 29462 Automatic bread dough cutter with tray mechanized extraction system 362. OTHER TECHNOLOGIES

Know-how / expertise
363. 28706 Enterprise Eurorpe Yorkshire 364. 28938 Consultancy & laboratory services to food sector's companies

365. 29138 Support services for start-ups and entrepreneurs 366. 29328 Food & drink opportunities in Yorkshire & Humber region of the UK 367. 29535 Technology offer of CETENMA

Partner search for research program

368. 29454 Partner search for Research program

Technology Offer
369. 27459 370. 27925 371. 29446 372. 29464 Sparkling and non sparkling water and beverages Technological cooperation in the range of concentrates for food industry R&D in advanced technologies for food development Microsoft Dynamics NAV

Technology Request
373. 29523 Product or process(know how) to provide the tinned mushroom with a greater whiteness

NDICE
17. COMPANIES/ EMPRESAS 24. DISEO HIGINICO DE INSTALACIONES Y SEGURIDAD ALIMENTARIA

Know how/ expertise

25. 27804 Estudio y anlisis de alimentos y productos para alimentacin infectados 26. 28630 Investigacin sobre alimentos para la salud y control de alimentos relacionados con enfermedades 27. 29017 Procesamiento, caracterizacin y anlisis de materiales polimricos 28. 29115 Trazabilidad de metales contaminantes en alimentos 29. 29116 Calidad y seguridad alimentaria 30. 29170 Estudios de calidad en zumos de frutas tras someterlos a diferentes tratamientos de conservacin (pasteurizacin, campos elctricos pulsados, etc.) y condiciones de almacenamiento. 31. 29272 Productos de control avanzado de higiene y bacterias. 32. 29297 Asistencia analtica personalizada para empresas alimentarias. 33. 29369 Customizing, development and know-how of analytical methods and instrumentation (food, polymers, wine) 34. 29414 Maquinaria de alta calidad y know how para el procesamiento de alimentos 35. 29512 Tecnologa alimentaria y gestin de la higiene y la calidad. 36. 29552 Anlisis avanzados para la caracterizacin de alimentos y la deteccin de indicadores de seguridad alimentaria (agentes contaminantes qumicos y biolgicos).

Bsqueda de socios para programa de investigacin

37. 29554 Caracterizacin de productos alimentarios en sistemas dispersos (emulsiones, microemulsiones, nanoemulsiones, dispersiones, geles, espumas, etc.)

Oferta tecnolgica
38. 29489 Control de calidad de alimentos envasados. 39. 28034 Espectroscopia por infrarrojos para la automatizacin de los controles de calidad 40. 28035 Sistemas de inspeccin de defectos y deteccin de cuerpos extraos por medio de ultrasonidos en alimentos envasados 41. 28036 Herramientas de diagnstico para la mejora de los sistemas de seguridad de las empresas de alimentacin 42. 28037 Nuevo nanocompuesto para la mejora de la calidad del envasado de los alimentos 43. 28204 Sistemas de trazabilidad y logstica RFID para la industria agroalimentaria 44. 28289 Fraccionamiento de contaminantes persistentes clorados y bromados para el anlisis de alimentos por un mtodo de cromatografa lquida de alta eficacia. 45. 28448 Sensor de limpieza. Control de los procesos de produccin, higiene de las instalaciones y calidad del producto final. 46. 28754 Seguridad alimentaria en envases plsticos 47. 28825 Innovador simulador gastro-intestinal dinmico 48. 28902 Mtodo de anlisis para la verificacin de residuos en materias primas y alimentos. 49. 28904 Sistema multisensor aplicado al control de calidad de la produccin de alimentos y bebidas 50. 28922 Desarrollo de nuevos productos alimentarios, mejora de la calidad e incremento de la vida til de los alimentos. 51. 28971 Certificacin de Diseo higinico de instalaciones (EHEDG) 52. 29055 Etiquetas RFID en contacto con alimentos para una identificacin rpida, fiable y automtica 53. 29056 Sistema de control de temperatura no invasivo con tecnologa RFID 54. 29077 Innovadoras tecnologas de resonancia magntica para controles de calidad no destructivos y sistemas de medicin en tiempo real de agua, humedad, aceite y contenido de grasa en los alimentos 55. 29117 Control de calidad de productos automtico utilizando tcnicas de visin por ordenador. 56. 29121 Uso de aceites esenciales como antimicrobianos y antioxidantes para preservar las caractersticas organolpticas, nutricionales, la calidad funcional y seguridad en las frutas 57. 29169 Pruebas rpidas para la deteccin de patgenos en alimentos con un procesamiento mnimo. 58. 29180 Planificacin de recursos empresariales para el sector agrcola. 59. 29198 Biosensores avanzados para anlisis de seguridad alimentaria. 60. 29257 Servicios de anlisis de semillas. 61. 29258 FC24: Contaminantes de alimentos en lnea. 62. 29259 Servicios de anlisis de alimentos

63. 29262 Una revolucionaria tecnologa de congelacin para productos alimentarios. 64. 29287 Mejora del color, la calidad y la estabilidad de los vinos tintos durante su produccin y envejecimiento. Optimizacin de tratamientos de microoxigenacin, envejecimiento en barrica y otras alternativas. Valorizacin de los derivados de las bodegas. 65. 29292 HIDROXITIROSOL (de alta calidad), el ms potente de los antioxidantes naturales, como aditivo alimentario. 66. 29299 Puntos crticos de la reduccin de la calidad de frutas y verduras como consecuencia de magulladuras en la cadena de post-recoleccin. 67. 29308 Rpido sistema de seguridad alimentaria para la deteccin de cualquier especie microbiana 68. 29366 Innovative analytical methods for the quality control and characterization of dates (Phoenix dactylifera) 69. 29383 DMD: Diagnstico Diettico Molecular 70. 29384 Productores e industrias alimentarias. 71. 29387 Proteccin de frutas y hortalizas contra plagas y enfermedades. Desarrollo de estrategias de biocontrol en el campo y durante la postcosecha 72. 29401 Cerca de la espectroscopia de infrarrojos para la automatizacin de los procesos de anlisis de alimentos 73. 28903 Analytical method of edible oil for illegal thermal treatment of cold-pressed oils 74. 29423 Nuevo sistema de descontaminacin basado en la tecnologa del plasma. 75. 29425 Recubrimientos comestibles para proteger alimentos. 76. 29441 Tecnologa NIR para el control de calidad de los alimentos 77. 29447 Identificacin inmediata y caracterizacin de muestras utilizando tecnologa LIBS/NNS. 78. 29463 Microsoft Dinamics CRM 79. 29466 Rapid prototype (LFIA) to determine contaminants in water and foods 80. 29469 Deteccin y cuantificacin de pesticidas en olivas 81. 29474 Revolucionaria tecnologa de seguimiento por radio con una precisin de 30 cm que utiliza etiquetas activas a muy baja potencia. 82. 29476 Sistema de sensores inalmbricos con excelentes capacidades de seguimiento para la monitorizacin de parmetros tanto en interiores como en exteriores. 83. 29479 Desarrollo de microsistemas y biosensores funcionales integrados de impresin serigrfica. 84. 29480 Test de ultrasonidos para la industria alimentaria 85. 29482 Rapid Shelf Life Check UpDeterminacin de la vida til del producto rpidamente y de manera precisa 86. 29492 Tcnicas de inspeccin y recogida para el procesamiento de alimentos 87. 29499 Mtodos rpidos de anlisis. Calidad y seguridad alimentaria 88. 29524 Sistema experto para la categorizacin de jamn fresco. 89. 29526 Sistema para el control de fugas en procesos de envejecimiento de vinos. 90. 29548 Software to improve the management of the agrofood enterprises

Demanda tecnolgica
91. 27386 Tecnologa capaz de conservar y garantizar la inocuidad de los piensos 92. 27855 Software de trazabilidad 93. 27886 Test microbiolgico rpido 94. 27984 Conservacin y alargamiento de la vida til de los alimentos 95. 28775 Test rpido para determinacin del contenido de benzoato sdico. 96. 29058 Nuevas aplicaciones con tecnologa RFID para la industria alimentaria. 97. 29060 Fabricantes o usuarios de cdigos de barra en la industria alimentaria 98. 29066 Anlisis de aflatoxinas en almendras 99. 29103 Proteccin de cultivos y mejoras tecnolgicas en los cultivos de frutas y hortalizas 100. 29126 Control de la situacin actual de la tcnica de Tecnologas de la Trazabilidad. 101. 29294 Bsqueda del alargamiento y aseguramiento, sin prdida de cualidades organolpticas, de la vida til de de leche tratada con pasteurizacin HTST 102. 29321 Desarrollo de dispositivos. 103. 29337 Mtodo de impedancia magntica para la medicin de microorganismos contaminantes en salsas y mermeladas 104. 29339 Equipo de medicin en lnea de cuerpos extraos 105. 29430 Mejoras en inocuidad de los alimentos y tecnologas de seguimiento durante el procesado de vegetales y championes 106. 29460 Ampliacin de la vida til y diversificacin de gamas de productos 107. 29541 Material suitable of colour changes depending on temperature

108. BIOTECNOLOGA

Know how/ expertise

109. 28430 Valorizacin de residuos vegetales. Obtencin de componentes bioactivos y fibras 110. 28440 Desarrollo de alimentos procesados y en fresco enriquecidos en componentes bioactivos 111. 28465 Estudios de actividad biolgica usando modelos animales y ensayos clnicos 112. 28473 Nuevos usos para cmara de ahumado 113. 28773 Micro y nano encapsulacin de aditivos y otros ingredientes alimentarios. 114. 28869 Procesos biotecnolgicos destinados a mejorar la produccin de productos de alto valor aadido para la industria alimentaria 115. 29054 Desarrollo de nuevos productos funcionales, optimizacin de los procesos de produccin, envasado y conservacin de alimentos, control de calidad, anlisis para la industria agroalimentaria. 116. 29114 Obtencin de ingredientes funcionales prebiticos de los subproductos de la alcachofa 117. 29171 Diseo de procesos de supercrticos de extraccin de fluidos para componentes biolgicamente activos. 118. 29325 Sector agroalimentario: produccin de pasta enriquecida con cidos grasos OMEGA-3. 119. 29410 Desarrollo y comercializacin de nuevos productos alimentarios mediante el uso de nuestros ingredientes bioactivos. 120. 29428 Aplicaciones biotecnolgicas para el sector alimentario. 121. 29720 El proceso de recuperacion de abejas resistentes a todo tipo de enfermedades. 122. 29472 Nuevos ingredientes funcionales. 123. 29550 Diseo, caracterizacin, evaluacin y desarrollo de ingredientes y alimentos funcionales. 124. 29557 Evaluacin de la actividad antitxica/beneficiosa de determinados alimentos, sus componentes y/o aditivos a travs de una batera de ensayos in vivo. 125. 29558 Deteccin de TCA.

Oferta tecnolgica
126. 27843 Desarrollo de alimentos funcionales y evaluacin de la funcionalidad. 127. 27925 Cooperacin tecnolgica en la gama de concentrados para la industria alimentaria. 128. 28288 Procedimiento mejorado de obtencin de principios activos de hojas de Aloe. 129. 28439 Desarrollo de alimentos e ingredientes funcionales 130. 28441 Composicin, procedimiento de obtencin de un aroma a jamn curado y sus aplicaciones 131. 28457 Mejora del contenido aromtico de vinos y otras bebidas alcohlicas mediante la utilizacin de microorganismos que, durante la fermentacin, producen monoterpeno sintasas. 132. 28458 Hexapptidos inhibidores de la enzima conversora de angiotensina I 133. 28459 Hidrolizados lcteos con actividad antihipertensiva 134. 28462 Sistema para la produccin de protenas en plantas 135. 28466 Sistema para producir trigo sin gliadinas 136. 28498 Descubrimiento, investigacin y desarrollo de nuevos ingredientes bioactivos, recuperacin de derivados alimentarios y anlisis de alimentos. 137. 28541 Composicin mejorada para masas de panadera y pastelera. 138. 28542 Composicin de fibras para la obtencin de productos bajos en caloras y ricos en fibras. 139. 28553 Conservantes naturales procedentes de aceites esenciales, extractos de plantas y metabolitos de fermentacin acetomalolctica 140. 28748 Productos innovadores, naturales y sorprendentes como nuestras verduras y nuestro caviar deshidratados de los mejores vinos espaoles 141. 28922 Desarrollo de nuevos productos alimentarios, mejora de la calidad e incremento de la vida til de los alimentos. 142. 28939 Expresin, extraccin y purificacin de protenas industriales y teraputicas 143. 28940 Valorizacin de residuos agroindustriales 144. 28950 Produccin de pptidos antihipertensivos que muestran una actividad antihipertensiva til para alimentos y bebidas funcionales 145. 29015 Materiales biodegradables y nanocompuestos sostenibles con propiedades mejoradas para el envasado de alimentos y otras aplicaciones 146. 29111 Uso de extractos de aloe vera como herramienta en post-cosecha de frutas y hortalizas 147. 29121 Uso de aceites esenciales como antimicrobianos y antioxidantes para preservar las caractersticas organolpticas, nutricionales, la calidad funcional y seguridad en las frutas 148. 29198 Biosensores avanzados para anlisis de seguridad alimentaria. 149. 29232 Oferta de ingredientes funcionales y asistencia tcnica. 150. 29243 Caracterizacin de Alimentos 151. 29245 Diseo y desarrollo de nuevos ingredientes o alimentos 152. 29246 Utilizacin de productos derivados de los sectores agrcola y alimentario.

153. 29263 Produccin de protenas y metabolitos a partir de cultivos de clulas de plantas. 154. 29267 Pasta con cidos grasos OMEGA 3 y Omega 6 aadidos. 155. 29287 Mejora del color, la calidad y la estabilidad de los vinos tintos durante su produccin y envejecimiento. Optimizacin de tratamientos de microoxigenacin, envejecimiento en barrica y otras alternativas. Valorizacin de los derivados de las bodegas. 156. 29309 Sustituto de la sal derivado de recursos marinos para el sector alimentario. 157. 29333 Ingredientes enriquecidos con nutracuticos y productos con alto poder antioxidante 158. 29344 Modernos alimentos funcionales elaborados con aceite de oliva ecolgico y extractos de tomate. 159. 29347 Pan nutracetico y funcional 160. 29350 Enfoque metabolmico para el desarrollo de alimentos funcionales. 161. 29385 Produccin de vegetales. Industria de la alimentacin y farmacutica. 162. 29388 Genmica funcional. Deteccin y caracterizacin de microorganismos en alimentos. 163. 29392 Alimentos funcionales y de V gama 164. 29396 Tecnologa e ingeniera para procesos biotecnolgicos, para obtencin de alimentos y bebidas bioactivos, y valorizacin de subproductos y residuos alimenticios 165. 28464 System for hybrid wheat production 166. 29417 Ingredientes bioactivos para alimentacin procedentes de subproductos vegetales 167. 29420 Bioestimulante orgnico que mejoran la capacidad de asimilacin de los nutrientes de las plantas 168. 29424 Micro y nano encapsulacin de compuestos activos 169. 29450 Nuevo bombon saciante e inhibidor del apetito 170. 29451 Mejora de las propiedades del vino mediante un mtodo simple y barato 171. 29452 Microtecnologa y nanotecnologa para desarrollar nuevos productos alimentarios y nutricionales. 172. 29453 Fabricacin de antioxidantes naturales de frutas y verduras 173. 29473 Biopolmeros para la industria alimentaria 174. 29477 Sistema bioproductor para obtener microorganismos y productos alimenticios de alto valor. 175. 29478 Spinning Disk Reactor 176. 29481 Nuevas cepas de levaduras para mejorar las propiedades organolpticas y tecnolgicas de vinos blancos, rosados, tintos y espumosos. 177. 29497 Nueva formulacin para producer salami con bajo contenido en grasa y propiedades funcionales. 178. 29500 Potentes antioxidantes naturales basados en una nueva estructura bioactiva. 179. 29507 Desarrollo de productos alimentarios funcionales/saludables a partir de conservantes naturales en atmsferas modificadas. 180. 29510 Metodologa PCR para identificar objetivos mltiples en alimentos. 181. 29515 Encapsulacin de componentes bioactivos en ciclodextrinas. 182. 29518 Proveedor de cido maslnico, hidroxitirosol y cido olenico para el sector alimentario. 183. 29531 Mtodo de reaccin en cadena de la polimerasa (PCR) para la deteccin simultnea de bacterias biognicas productoras de bacterias. 184. 29533 Medio selectivo libre de antibiticos para discriminar y cuantificar bacterias lcticas y bfidobacterias de la leche fermentada. 185. 29536 Reutilizacin de productos derivados de origen vegetal para la produccin de prebiticos. 186. 29540 Procedimiento para discriminar y cuantificar bacterias lcticas y bifidobacterias como probiticos en leche fermentada a partir de un sistema de PCR-DDGE 187. 29542 Nuevo procedimiento para fabricar leches fermentadas con altos contenidos de prebiticos. 188. 29544 Desarrollo de microsistemas y biosensores funcionales integrados de impresin serigrfica. 189. 29545 Nuevo procedimiento de presin para obtener productos vegetales prebiticos.

Demanda tecnolgica
190. 27265 191. 27867 192. 27887 193. 27985 194. 28552 195. 29112 196. 29321 197. 29340 198. 29358 199. 29537 Pelado enzimtico de ctricos Nuevos productos basados en el aceite de oliva y sus derivados Nuevos usos de subproductos de ctricos Alimentos e ingredientes funcionales Descubrimiento y desarrollo de nuevos ingredientes bioactivos Subproductos de la industria vincola Desarrollo de dispositivos. Conservantes naturales Financiacin privada para empresas de base tecnolgica (EBTs) en el sector bio. Estudio del potencial de las variedades de calabaza como producto fresco.

200. 29431 Soluciones de nanotecnologa para la industria alimentaria 201. 29508 New Technologies to develop innovative food products 202. 29519 Tecnologa para producir energa a partir de derivados de ensaladas listas para el consumo. 203. 29520 Tecnologa para obtener beneficios de derivados de ensaladas listas para el consumo. 204. 29527 Know-how, ciencia aplicada e innovacin. 205. TECNOLOGAS DE CONSERVACIN. ENVASES ACTIVOS E INTELIGENTES. AUTOMATIZACIN Y CONTROL DE PROCESOS

Know how/ expertise

206. 29538 Caracterizacin molecular, fisiolgica y tecnolgica de levaduras de vinificacin.<0} 207. 27861 Soluciones personalizadas a necesidades de logstica interna 208. 28431 Planta piloto de atmsferas controladas en clulas individualizadas para el almacenamiento post-cosecha de frutas y vegetales 209. 28461 Almacenamiento en ptimas condiciones para productos mnimamente procesados en fresco 210. 28463 Desarrollo de nuevos productos mnimanente procesados en fresco. 211. 28473 Nuevos usos para cmara de ahumado 212. 28531 Conservacin y tecnologas de procesamiento 213. 28595 Asesoramiento para sistemas de envasado de productos alimenticios 214. 28758 Plstico reciclado para la produccin de envases plsticos con fines alimenticios 215. 29113 Aplicacin de atmsferas modificadas para la mejora de la vida til en la conservacin de productos de panadera. 216. 29159 Ventaja competitiva para productos alimentarios en los mercados del Reino Unido gracias a diseos de envasado revolucionarios e innovadores. 217. 29170 Estudios de calidad en zumos de frutas tras someterlos a diferentes tratamientos de conservacin (pasteurizacin, campos elctricos pulsados, etc.) y condiciones de almacenamiento. 218. 29171 Diseo de procesos de supercrticos de extraccin de fluidos para componentes biolgicamente activos. 219. 29256 Automatizacin y robtica para el sector alimentario: centro de excelencia dedicado a la satisfaccin de las demandas del mercado mediante soluciones innovadoras y personalizadas. 220. 29328 Oportunidades para el sector de los alimentos y las bebidas en la regin de Yorkshire & Humber, Reino Unido. 221. 29349 Tecnologas y know- how para la cocina moderna, la comida rpida y el catering (productos Horeca) 222. 29402 Tcnicas y metodologas para el procesamiento de alimentos 223. 29455 Nuevos vegetales en atmsferas modificadas: borraja 224. 29496 Mtodo matemtico para predecir el tiempo de tratamiento necesario para alcanzar valores seguros durante los tratamientos de alimentos en conserva. 225. 29560 Atmsferas controladas (en fase piloto) en clulas individualizadas para el almacenamiento post-recoleccin de frutas y verduras. Asesoramiento tcnico para la conservacin de verduras y frutas frescas. 226. 29561 Tecnologa de envasado de vanguardia. Diseo y optimizacin de los envases ms adecuados para productos frescos y comidas precocinadas. Asesoramiento tcnico sobre tecnologa de envasado.

Bsqueda de socios para programa de investigacin

227. 29004 Diseo y fabricacin de un sistema hbrido de energa solar y calor residual para la generacin directa de vapor directo a baja presin y su utilizacin en procesos industriales del sector agroalimentario. 228. 29122 Nuevas tecnologas ajustadas para la transformacin de biomateriales colgenos estables para personalizar piel. PELLETEC. 229. 29458 Investigacin y Desarrollo de tecnolgica de IV y V gama para empresas del sector agroalimentaria 230. 29537 Estudio del potencial de las variedades de calabaza como producto fresco.

Oferta tecnolgica
231. 27710 232. 27711 233. 27802 234. 27852 235. 27920 236. 28034 237. 28037 Autoclave pendular. Sistema de coccin y enfriamiento. Soluciones de automatizacin y control de procesos relacionados con la alimentacin Visin artificial Cooperacin tecnolgica en la gama de concentrados para la industria alimentaria. Espectroscopia por infrarrojos para la automatizacin de los controles de calidad Nuevo nanocompuesto para la mejora de la calidad del envasado de los alimentos

238. 28059 Deteccin de defectos basado en visin espectral 239. 28104 Mecatrnica y robtica agroalimentaria 240. 28266 Diseo y decoracin de envases 241. 28301 Higienizacin de alimentos mediante radiacin ionizante 242. 28434 Procedimiento de uso de agua ozonizada (O3) en la higienizacin de productos vegetales y agua de proceso en industrias agroalimentarias 243. 28437 Planta piloto para el tratamiento de productos vegetales y la desinfeccin de agua con ozono como gas en solucin acuosa 244. 28438 Procedimiento para obtener alcachofas mnimamente procesadas sin sulfito 245. 28460 Procedimiento para la obtencin de zumos ctricos pasterizados refrigerados con calidad sensorial similar a la de zumos recin exprimidos 246. 28467 Procedimiento para la propagacin in vitro del esprrago 247. 28539 Maquinaria para la manipulacin de envases: diseo, fabricacin, automatizacin e instalacin 248. 28553 Conservantes naturales procedentes de aceites esenciales, extractos de plantas y metabolitos de fermentacin acetomalolctica 249. 28605 Brazo robtico articulado para posicionamiento de frutas y verduras en las mquinas. 250. 28737 Lnea capsuladora para la industria alimentaria (mquina capsuladora y detectores de vaco) 251. 28745 Envase al vaco de fcil apertura mono-dosis para productos lquidos y cremosos con sistema antigoteo 252. 28752 Desarrollo de envases biodegradables para alimentacin 253. 28753 Desarrollo de envases activos para extender la vida til de los alimentos envasados 254. 28754 Seguridad alimentaria en envases plsticos 255. 28756 Desarrollo de envases multicapa para alargar la vida til de los alimentos envasados 256. 28791 Una empresa espaola fabrica y procesa plsticos de ingeniera para aplicaciones industriales prestando especial atencin a la maquinaria de la industria alimentaria 257. 28825 Innovador simulador gastro-intestinal dinmico 258. 28969 Novedosa tcnica para desinfeccin de superficies basada en Ozono 259. 28975 Maquinaria para simular envoltorios hechos a mano 260. 28977 Depsito dispensador presurizado 261. 29014 Envase activo antioxidante/antimicrobiano respetuoso con el medio ambiente que aumenta la vida til de los productos alimentarios 262. 29092 Equipos de refrigeracin, congelacin, ultracongelacin, pasteurizacin y fermentacin. 263. 29117 Control de calidad de productos automtico utilizando tcnicas de visin por ordenador. 264. 29118 Procesamiento de alimentos de origen animal 265. 29120 Tecnologas de conservacin no contaminantes para mantener o aumentar las propiedades antioxidantes y funcionales de ciruelas y cerezas. 266. 29142 Sistema de automatizacin multiplataforma con control de lotes y MES (sistema de ejecucin de produccin) incorporados. 267. 29161 Proyectos listos para su utilizacin en varios sectores agroalimentarios. 268. 29262 Una revolucionaria tecnologa de congelacin para productos alimentarios. 269. 29318 Nuevo tratamiento trmico industrial para productos alimentarios slidos frgiles y sensibles. 270. 29329 Nuevo proceso continuo para la fabricacin, dosificacin y envasado de turrones de Jijona. 271. 29330 Multifresh system: la evolucion del enfriamiento. 272. 29348 Garbanzos de coccin rpida 273. 29354 Tecnologa microondas para el control de plagas y secado de los productos agroalimentarios. 274. 29363 Procesos con microondas 275. 29365 Amplia variedad de produccin en un metro cuadrado 276. 29371 Produccin, Envasado y comercializacin de salsas, y mermeladas envase plstico tapon antigoteo. 277. 29374 Detector electroptico en lnea de semillas para alimentos con semilla. 278. 29377 Dosificadoras volumtricas para productos lquidos y densos 279. 29386 Uso del almacenamiento refrigerado, atmsferas controladas y modificadas y de tratamientos innovadores (luz UV-C, ozono, choques trmicos, etc.) para la preservacin de frutas y hortalizas. 280. 29389 Envases y pelculas plsticas para productos agroalimentarios 281. 29391 Productos mnimamente procesados en fresco 282. 29393 Innovaciones en la postrecoleccin de frutas y hortalizas 283. 29395 Envasado activo e inteligente de alimentos y bebidas 284. 29404 Tcnicas y metodologas para productos cortados frescos.

285. 29426 Recubrimientos comestibles para envases alimentarios. 286. 29433 Oferta tecnolgica de IFAPA 287. 29456 Productos de V gama a base de vegetales tratados por altas presiones (HPP) 288. 29457 Desarrollo, proteccin y transferencia tecnolgica de IV y V gama para empresas del sector agroalimentaria 289. 29461 Soluciones innovadores para la industria del procesamiento de pescado 290. 29483 Mtodo para obtener lquidos concentrados congelados. 291. 29484 Tecnologa para la produccin de botellas biodegradables 292. 29485 Nuevo pur de patatas congelado. 293. 29486 Nuevas enzimas naturales activas en fro. 294. 29487 Tecnologa para la produccin de Arabian roll. 295. 29488 Dispositivo para la desadificacin de bebidas hidroalcohlicas. 296. 29490 Tecnologa para la produccin de ensaladas con un mayor tiempo de vida 297. 29493 Eliminacin de compuestos de olor no deseados en aditivos enolgicos. 298. 29495 Mtodos innovadores para la reduccin del pH de los alimentos 299. 29511 Equipos de cerradoras y llenadotas de latas para alimentacin 300. 29525 Mquina para cortar lomo con pesos fijos. 301. 29528 Activation of polymers 302. 29529 Food and pharmaceutical packaging: transparent gas-vapour barriers for PET and other polymers 303. 29530 Plasma-deposited silver-containing coatings for active food packaging and Biomedical applications 304. 29559 Planta piloto para la optimizacin de tratamientos trmicos mediante la mejora de las cualidades organolpticas de los productos (comidas precocinadas y alimentos enlatados). Amplia experiencia en el diseo de tratamientos trmicos a altas y bajas tempera

Demanda tecnolgica
305. 27264 Sistema automatizado de orientacin y posicionamiento de las frutas 306. 27316 Equipo para glasear fruta mediante crioprotectores 307. 27449 Desarrollo de polmeros nanocompuestos de alta barrera. 308. 27699 Nuevo sistema de esterilizacin de especias molidas 309. 27736 Nuevo sistema de esterilizacin de especias molidas 310. 27803 Maquinaria para procesos industriales relacionados con la alimentacin (Termoselladoras, Termoconformadoras, Llenado asptico, pesadoras multicabezal, etc.) 311. 27809 Nuevo sistema de esterilizacin de pimentn 312. 27824 Film plstico que aumente la durabilidad de los productos de 4 gama 313. 27825 Tratamiento final de conservacin para tarros de cristal 314. 27841 Modificacin de maquinaria para envases plsticos. 315. 27842 Instalaciones para el transporte de envases metlicos para la industria alimentaria 316. 27853 Desarrollo de tecnologa de magnetismo 317. 27854 Desarrollo de tecnologa de induccin elctrica 318. 27888 Nuevo sistema de envasado 319. 27980 Envases de PET para el envasado de zumos 320. 27981 Obtencin de zumos ctricos pasterizados refrigerados con calidad sensorial similar a la de zumos recin exprimidos 321. 27983 Esterilizacin de productos mediante dixido de carbono supercrtico 322. 27984 Conservacin y alargamiento de la vida til de los alimentos 323. 28338 Films biodegradables para envases en contacto directo con los alimentos aceitosos 324. 28526 Tecnologa de inspeccin innovadora 325. 28774 Envase o film que aporte conservantes y antioxidantes al producto 326. 28979 Soluciones personalizadas y automatizadas para la produccin y lneas de envasado en la industria del dulce. 327. 29063 Tecnologa para envasar almendras al vaco 328. 29065 Pasteurizacin de almendra mediante vapor 329. 29160 Instalaciones y materiales para realizar experimentos. 330. 29273 Tecnologa de envasado para ampliar la vida til de caramelos de almendra y mantequilla. 331. 29293 Tecnologas de envasado y conservacin para verduras de quinta gama. 332. 29296 Sistema de llenado de envases de plstico rgido de 10 y 25 litros de leche pasteurizada, o alternativas a estos envases y su sistema de llenado. 333. 29300 Envasado de mantequilla elaborada por el mtodo tradicional con lotes pequeos, bsqueda de envases y sistema de llenado. 334. 29312 Nuevas tecnologas para obtener harina de almendra extra fina.

335. 29314 Mtodos para evitar la contaminacin con insectos antes y despus del procesamiento de la almendra 336. 29315 Nuevos procesos para el pelado de la almendra 337. 29316 Nuevo proceso para obtener harina fina de las nueces 338. 29334 Material plstico con propiedades antioxidantes y antimicrobianas para el envasado de alimentos 339. 29335 Maquinara de emulsin en vaco para la preparacin de salsas 340. 29336 Maquinaria de envasado para salsas y mermeladas 341. 29339 Equipo de medicin en lnea de cuerpos extraos 342. 29358 Financiacin privada para empresas de base tecnolgica (EBTs) en el sector bio. 343. 29378 Tecnologas para la extensin de la vida til en championes frescos y en conserva. 344. 29379 Soluciones alternativas para el blanqueado/escaldado de vegetales sin utilizar sulfurosos. 345. 29380 Equipo para envasado en vidrio, aplicable a productos vegetales como espinacas, barritas de zanahoria o palitos de apio. 346. 29382 Equipo para determinar la humedad de los championes durante todo el procesado. 347. 29407 Innovador envase o etiqueta para los consumidores. 348. 29408 Tecnologa no destructiva para obtener el TSG. 349. 29409 Envases para la conservacin las propiedades organolpticas del jamn curado 350. 29429 Soluciones alternativas al agua caliente y el vapor para el proceso de esterilizacin y escaldado de vegetales y championes 351. 29712 Nuevo sistema innovador de envasado que inhibe el crecimiento de los microorganismos extendiendo la vida til de productos crnicos curados y cocinados. 352. 29714 Diseo industrial que permita manipular grandes piezas de carne automticamente 353. 29717 Maquinaria especializada en la mezcla, envasado y pesado de condimentos, especias y hierbas 354. 29710 Envases inteligentes, biodegradables, reciclados y tecnologas de conservacin 355. 29516 Materiales de envasado activos para ensaladas listas para el consumo. 356. 29521 Film plstico retrctil que aumenta el tiempo de conservacin manteniendo la blancura. 357. 29522 Nuevos materiales de envasado para ensaladas listas para el consumo. 358. 29539 Tecnologas de alta presin para el procesamiento de alimentos 359. 29551 New procces in seafood 360. 29553 Aditivos activos o lacas activas para papel de aluminio. 361. 29462 Cortador automtico de masa de pan con un sistema de extraccin mecanizada 362. OTRAS TECNOLOGAS

Know-how / expertise
363. 28706 Enterprise Europe Yorkshire 364. 28938 Servicios de consultora y laboratorio a empresas del sector de la alimentacin 365. 29138 Servicios de apoyo para empresas emergentes y empresarios. 366. 29328 Oportunidades para el sector de los alimentos y las bebidas en la regin de Yorkshire & Humber, Reino Unido. 367. 29535 Oferta tecnolgica de CETENMA

Bsqueda de socios para programa de investigacin

368. 29454 Bsqueda de socios para proyectos de investigacin

Oferta tecnolgica
369. 27459 370. 27925 371. 29446 372. 29464 Agua con gas y sin gas y otras bebidas Cooperacin tecnolgica en la gama de concentrados para la industria alimentaria. R&D in advanced technologies for food development Microsoft Dynamics NAV

Demanda tecnolgica
373. 29523 Producto o proceso (know-how) para aportar una mayor blancura a hongos enlatados.

COMPANIES / EMPRESAS

Acci Cidem Copca ADER Adesva Agencia De Inovaao Agricultural University of Athens Agroleaf Ltd AIICA AIMPLAS Instituto Tecnolgico del Plstico Ainia

Ms Cristina Pea Mr Enrique Esteban Ms Cristina Prez Ms Carina Arajo Ms Bibiana Dantas Mr Spiridon Kintzios Mr Chris Hoggard Dr Jose M Adzet Mr Jess Latorre-Zacars Ms Noemi Vidal Mr Gilabert Alejandro Mr Julio Carreras Mr Garcia Juan Martin Mr Gabriel Barranco Ms Mara Martn Ms Ana Garca Mr Virgilio Garavaglia Ms Lpez Ana Mr Nicols Juste Vidal Mr David Jorquera Mr Dominique BERTAULT Ms Carmen Teresa Tudanca Fernandez Ms Maria Bermejo Mr David Brunet Mr Andrs Snchez Mr Pedro Martnez Mr Germn Bravo Escobar Mr Patricio Pujante Mr Mendiguta Cruz Ms Concepcin Bastida Mr Massimiliano D'Urso Mr Antonio Ramirez Fajardo Isabel Crovetto Dr Antonio Martinez-Murcia Mr Antonio Mndez Mr Maurizio Chiesa Mr Derossi Ferdinando Mr Krzysztof Strzyzewski Mr Jan Gumkowski Mr Antonio Carrion Molina Mr Fernando Gayubo Mr Juan Molina Mr Giusto Giovannetti Ms Yolanda Hernando Saiz

Aiplast, S.L. Alhondiga La Union S.A. Aliberico Packaging Alintec Scarl. Alucoat Conversion Anecoop, S. COOP. Aqp & Ingredients, S.L. ARTEC SYSTEM Asti AT4 wireless Automatismos Teinco, S.L. Auxiliar Conservera s.a. Avansys Avilesa B-Able Bemasa Caps, S.A. Bioesplora srl Biogolden Solutions Biomaslinic S.L. Biomolecular Technologies, S.L Bioprodin Biotecgen srl Borgomastro&derossi Engineering srl Bronco BTI Carrion y asociados CARTIF Foundation Casa Pareja Ccs Aosta SRL CEBAS-CSIC

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CEEI ALCOY Centre DBA - Universitat de Lleida Centre for Food Robotics and Automation (CenFRA Ltd) Centro de Innovacin y Transferencia de Tecnologia de Andaluca, S.A.U. Centro para el Desarrollo Tecnolgico Industrial (CDTI) Centro Tecnolgico de la Energa y del Medio Ambiente Centro Tecnolgico del Calzado y del Plstico Centro Tecnolgico TECNOVA (Fundacin para las Tecnologas Auxiliares de la Agricultura)

Mr Salvador Abel Pastor Ms Merc Balcells Mr David Cheeseman Ms Cristina Cabeza Mr Eduardo Cotillas Provencio Mr Sergio Frutos Mr Alejandro Arribas Mr Joaqun Pozo Dengra Ms Iris Cayuela Romn Mr George Nanos Mr Salvatrice BUFALINO Mr Francisco Javier Trigueros Romero Mr Roberto Vilaplana Dr De Leo Francesca Mr Antonio Logrieco Ms Maria Stella Cappello Mr Armando Jos Yez Soler Mr Miguez Matias Ms ngeles San Nicols Ms Estrella Maroto Mr Jose Pablo Zamorano Mr Herrera Pedro Ms Maria Baquerin Mr Luis Sanchez Ms Prez Raquel Mr Zumbe Albert Mr Javier Cegarra Ms Mara Teresa Ruiz Ms Cline ESCOFFIER Mr Hakim Bederr Mr Jose Antonio Gabaldon Mr Miguel Ayuso Garca Mr Quintn David Mr John Kirkby Mr Jos Mara Garca Mr Olivares Olivares Mr Katakis Ioanis Mr Francisco Jose Mayo Conesa Mr Fernndez Mariano Ms Paloma Abad Campos Ms Perez Maria Eugenia Mr Alberto Moratn

CERETETH (Center of Research and Technology Thessaly) Chambre Regionale De Commerce Et D'Industrie Rhone-Alpes Cimce Citromil, S.L. CNR-Institute of Biomembrane and Bioenergetics CNR-ISPA COCOA Bio Company Comercial agricola kepika e.i.r.l. Comercial Somme, S.L. Consejo Superior De Investigaciones Cientficas Consejo Superior de Investigaciones Cientficas - Vicep. Adjunta Transferencia Conocimiento Conservas El Raal S.C.L. Conservas hijos de Manuel Sanchez Basarte S.A Conservas Vegetales de Extremadura S.A.U. Conservas y Frutas, S.A. (Cofrusa) Cooperativa del Vino de Yecla CRCI Bourgogne - EnterPrise Europe Network CSEM CTC

Design Futures Dieta Mediterrnea Aceites y Vinagres, S.A. Dimerca DINAMIC. Universitat Rovira i Virgili Disprol Qumica S.L. Dolmar, s. l. Domca S.A. Dulces y Conservas Helios, S.A. Dymtec

18

ECOFATUM El Barranquillo, s.a. Elaborados industriales MEDITEC, S.L. ElPozo Alimentacion, S.A. Embalnor, Lda Emily Foods, S.L. Emitech Enterprise Europe Yorkshire Espaola de I+D, S.A. Estrella de Levante, S.A. ETAT S.A. EuroVrtice Consultores S.L. FECOAM FEDA-ACTIS Fedacova

Mr Roberto Salinas Ms Carolina Cohen Polanco Mr lvaro Sixto Mr Juan Carlos Cataln Mr Antonio Avellaneda Goicuria Ms Ana Gomes Mr Rafael Molina Mr Antonio DIAFERIA Dr Helen Glass Mr Nicholas Marchetti Mr Salvador Barber Prez Ms Concepcin Ortol Santacreu Mr Carlos Gmez Ms Charis Delimitsou Ms Raquel Galarza Mr Pedro Snchez Ms Ramrez Molano Evelin Mr Juan Gombau Escuin Ms Silvia Palomares Mr Javier Marzo Mr Berloco Filippo Mr Barry McCrea Mr Graham Clayton Mr Jaochim Wunderlich Ms Ana Hernandez Ms Aurora Ramos Mr Mariano Quesada Morales Ms Gonzalez Ainhoa Ms Myriam Retamero

Filippo BERLOCO Food and Environment Research Agency (FERA) Food Chain Fraunhofer IVV Fundacin Adeuropa (Adeuropa Foundation) Fundacin Andaluza de Imagen, Color y ptica (Faico) Fundacin CARTIF Fundacin ctaquA

Fundacin LEIA, C.D.T. Ms Daz de Apodaca Elena Fundacin Para El Desarrollo De La Ciencia Y La Tecnologa En Extremadura Ms Mara Garca Grefusa SL Mr Luis Martnez Grupo de Transductores Qumicos (Instituto de Microelectrnica de Barcelona, CSIC) Mr Alejandro Manuel Rivera Grupo Hortofrutcola Murciana de Vegetales Hermes Ltd. Hero Espaa S.A. Mr Enrique Fernndez Mr Lukas Fornalik Mr Alfonso Corbalan Ms Inmaculada Campillo Mr Javier Lloret Mr Raul Navarro Ms Silvia Lpez Mr Mike Dillon Mr Tony Fawcett Mr Carlos Martnez Mr Alex Hansen

Hijos de Raul Navarro, S.L. Hojiblanca Humber Seafood Institute Hygicare Scientific Solutions Iberchem Aromas, S.L. ICT-Universidad de Navarra

19

IFAPA

Ms Emma Cantos Mr Rafael Font Mr Jose A. Garcia Mesa Dr Enrique E. Als Mr Francisco Pea Mr Jos Manuel Moreno Rojas Mr Peinado Javier Mr Ferran Vera Gras Ms Maria Jesus Pascual Villalobos Mr Rodrigo Martn Mr David Jorquera Mr Rodrigo Victor Mr Vicente Hernandez Mr Jordi Snchez Mr os Alarcn Mr Salvador Cardona Ms Sonia Belmonte Mr Puerma M Angeles Mr Byron Patricio Yanez Herrera Mr Antonio Hernndez Espinosa Mr Fabin Ynez Herrera Mr Jess Jimnez Lpez Mr Jos Mara Fernndez Mr Javier Montesinos Ms Daniela Fiore Ms Zaira Zamora Mr Tim Brocklehurst Dr Josep Pascual Mr Sanchez-Salmeron A. Jose Mr Javier Sanchis Sez Mr Manuel Araujo Dr Luis Cabrita Mr Bruno Reis Ms Mercedes Pacheco Rodrguez Ms Teresa Rodrguez Mr Ordoez Eduardo Ms Olga Melero Morales Mr Gimenez Miquel Dr Juan Guardiola Mr Roger Martnez Mr Eduardo Remrez Mr Francisco Martnez Ms Gloria Ruiz Daz Ms Sofa Frasquet Mr Federico Fregori

Imasde Agroalimentaria, SL Imb-Cnm (CSIC) Imida Inbiotec Incotec, S.L. Indes Software Industrias Anfra Inemur Infutisa,S.L. Ingenia Ingenieria e Innovacion Ingenova Consulting Ingerymec, S.L.

Ingredientis Biotech INNOFOOD I+D+i, S.L. Innovaciones Aromaticas I.G.H. S.A. InnovaPuglia Instalaciones Dymtec,S.L. Institute of Food Research Institute of Nutrition and Food Safety (INSAUB) Instituto de Automtica e Informtica Industrial Instituto de Automtica e Informtica Industrial. AI2 Instituto de Investigacin y Anlisis Alimentarios. Universidad de Santiago de Compostela Instituto Politcnico de Bragana - CIMO Instituto Politcnico Superior do Porto Instituto Tecnolgico Agroalimentario de Extremadura Instituto Tecnolgico de Canarias Instrumentos Testo SA Ionmed Esterilizacion Ixapack, S.A. J. Garca Carrin S.A. Jamones de Sern 1880 SL JMP Ingenieros Jos Martnez y Ca,S.A. Jumel Alimentaria

20

Jumsal,S.A. Juver Alimentacin, S.A. Kris Laimat Las Lagunas de Sanchonuo S.A. Le Deliziose Lea Artibai Ikastetxea Lebensmittelinstitut KIN e. V LEITAT Centro Tecnolgico Lindes Vision S.L. Lpez Matencio, S.A. Macoansal, S. L. Manufacturas Salomn,S.L Maquinaria Conservera del Segura Marn Gimnez Hermanos, S.A. Marketing&CO Matgas 2000 AIE Meat Technology Center of La Rioja Mecanizados Industriales Cano Metalgest del Atlntico SL Microgenambiental Mobemur, S.L. Nanta, S.A. NextPoint Solutions, S.L. NIRSoluciones S.L. Nordischer Maschinenbau Rud.Baader GmbH+Co.KG Nutracitrus NUTREN-nutrigenomics (University of Lleida) Obleas de Caravaca de la Cruz, S.L. HMI Analytik GmbH Olustecnologa S.L. OTRI ULPGC - Fundacin Universitaria de Las Palmas Pack4Food Parque Cientfico de Madrid Pastificio La Contadina s.a.s. Plasma Solution s.r.l. Plasticos Hidrosolubles Productos DAMEL, S.A: Productos Sur, S.A. ProLeiT Iberia PULEVA BIOTECH, S.A. Ramn Vizcaino Refrigeracin

Mr Andrs Jerez Ms Julia Torres Ms Renata Kowalczyk Ms Fina Pedrajas Mr Rincon Alvaro Mr Giuseppe Povia Ms Andonegi Naiara Mr Stephan Bornier Ms Laia Crespo Mr A. Jos Snchez Salmern Mr Jos Luis Lpez Matencio Mr Antonio Navarro Mr Adil Didi Mr Antonio Rex Mr Antonio Sez Ms Hernndez Encarna Mr Guri Sonia Mr Barriobero Jos Ignacio Mr Miguel Cano Ms Gema Blanes Ms Laiz Moreira Beln Mr Hormigo Marta Mr Antonio Montesinos Mr Antonio Alcntara Mr Lluis Bueno Pablo Mr Antonio Serrano Nieves Nuez Mr Kourosh Pourkian Mr Juan Ramn Guerrero Mr Brunet i Garcia Nria Mr Santiago Alonso Rodriguez Talavera Mr Klaus Breese Ms Marta Martinez Ms Dvora Quintero Natalia Mr Peter Ragaert Ms Natalia Aldaba Mr Salvatore Lizzio Mr Nella Rossini Ms Fernandez Begoa Mr Jos Mara Pelegrn Mr Juan de Dios Hernndez Mr Francisco Gmez de la LLera Mr Miguel A. Blanco Ms Leo Argote

21

Rayonics Italia SRL Red De Institutos Tecnolgicos De La Comunidad Valenciana Resilux Revtech Rui Simeo - Tavira Sal S.C. Maquinaria, S.L. Sairem Ibrica, SL Salazones Garre, SL Scorpion Ltd. SDF SDI, Soluciones Informaticas Sensing&Control Seprox Biotech S.L. Sipem, S.A. SK Embio Diagnostics LTD SOC. COOP. Champinter Sonsel Holdings/lanka machines Spanish National Research Council Sucesores de Muoz y Pujante, S.L. Supercritical fluid Innovation Taller Autorema,S.L. Tecfood Life Quality Systems, s.l. Technologie Spozywcze Technology Transfer Office. University of Valencia Tecnilabel System, SL Tecnologa Avanzada Electromecnica, S.L. TEINSA The Centre of Food Innovation Sheffield Hallam University Trama y Azahar Treplas Universidad Catolica San Antonio

Mr Ezio Roppolo Ms Elena Corts Ventura - Partner User Mr Aldaya Jess Ms Beatriz Valero Mr Rui Neves Mr Santiago Conesa Ms Corinne Clavaron Ms Ana Mara Garre Garca Mr Hubert Szymura Mr Piotr Kaczmarek Ms Myriam G Garcia Mr Escudero Joan Mr Garca Miguel Mr Carlos Campillo Pr Spiridon Kintzios Ms Correa Catalina Mr kingsley Jayaweera Ms Maroto Estrella Ms Noem Muoz Mr Karine SEAUDEAU Mr Rafael Moreno Mr David Pic Mr Maciej Gera Mr Carlos Pitarch Ferrer Mr Ricardo Granero Mr Jose Antonio Iiguez Martnez Mr Javier Cumplido Mr John Sorsby Mr Juan Luis Fernndez de Mesa Mr Pedro Rubio Dr Esterlla Nunez Ms Zafrilla Pilar Mr Juana Mulero Ms Marta Arriaga Mr Antonio Abelln Ms Cristina Pacheco Martinez Mr Javier Montiel Bonmat Mr Alfonso Jimnez Migalln Ms M Carmen Garrigs Selva Ms Mercedes Peltzer Ms Ana Beltrn Sanahuja Mr Juan Mora Mr David Bonal

Universidad Complutense de Madrid - OTRI Universidad de Alcal Universidad de Alicante

Universidad de Castilla-La Mancha

22

Universidad de Murcia

Mr Francisco Torrella Dr Maria Angeles Pedreo Mr Sancho Ban Dr Encarna Gomez-Plaza Dr Jose Tudela Mr Fernando Gandia-Herrero Mr Fulgencio Marin-Iniesta Mr Enrique Baquero Ms Maria Jose Frutos-Fernandez Mr Mariano Tar Serrano Mr Mariano Almela Mr Domingo Martnez Romero Ms Mara Jos Frutos Fernndez Mr Jos ngel Prez lvarez Dr Lpez Gmez Antonio Ms Gmez Di Marco Perla Azucena Mr Bota Ordaz Alvaro Mr Jos Manuel Barat Baviera Mr Javier Martnez Monz Mr Garcs Marta Mr Duarte Viviana Mr Duaiges Albert Pr Carla Severini Mr Juan Manuel Irache Ms Ramn Elisa Mr Espinosa Jos Mr Juan Marfil Ms Inge Daems Mr Nancy S. Smith Ms M Carmen Torres Rodrguez Mr Tomas Berenguer Prez

Universidad de Navarra Universidad Miguel Hernndez Universidad Miguel Hernndez de Elche

Universidad Politcnica de Cartagena Universidad Politcnica de Cartagena - Instituto de Biotecnologa Vegetal Universidad Politcnica de Cartagena - OTRI Universidad Politcnica de Valencia Universidad Politcnica de Valencia Universitat de Valncia Universitat Rovira i Virgili. DINAMIC University of Foggia University of Navarra - Pharmaceutical Techonolgy Verdifresh Versas Consultores S.L. Vitae Caps, sa VITO Wirtschaftsfrderung Und Technologietransfer Schleswig-Holstein Gmbh Zaragoza Almendras, S.A.

23

DISEO HIGINICO DE INSTALACIONES Y SEGURIDAD ALIMENTARIA HYGIENIC DESIGN OF FACILITIES AND FOOD SAFETY

24

Ref: ES_27804

Know-how/ expertise

Title: STUDY AND ANALYSIS OF INFESTED FOOD AND FEED PRODUCTS A research group from the University of Navarra (Spain) with ample know how offers a wide range of services related to detection and tracing of animals in food and feed products. The services will be of particular interest to R&D and/or Quality Management of food and feed manufacturers, storage facilities, food transportation entities, stores, and, exceptionally, individuals. A research group from the University of Navarra (Spain) offers a wide range of services related to the detection, identification and tracing of animals (also other organisms as protozoan) in food and feed products and their processing environments. Studies include aspects such as geographical distribution areas, etc., that can only be determined after unambiguous identification of the organism. That information will be helpful when controlling the production processes. Further, the information derived from the studies will be capital for anyone facing legal challenges about infested food or feed products. The areas of expertise include (but are not limited to) flour products, fish and meat, grains, legumes, canned products, and pastries. PERFIL EN ESPAOL Ttulo: ESTUDIO Y ANLISIS DE ALIMENTOS Y PRODUCTOS PARA ALIMENTACIN INFECTADOS Un grupo de investigacin de la Universidad de Navarra (Espaa) ofrece una amplia gama de servicios relacionados con la deteccin, identificacin y rastreo de animales (con frecuencia insectos, pero tambin otros organismos como los protozoos) en alimentos, productos de alimentacin y sus entornos de procesamiento. Las reas de estudio incluyen (aunque no limitadas a ellas) productos de harina, pescado y carne, cereales, legumbres, productos en conserva y pastelera.El grupo est formado por un equipo altamente cualificado y experimentado de cientficos. Basado en ms de tres dcadas de experiencia trabajando junto a socios de la industria, el grupo ha acumulado un profundo conocimiento en mtodos cientficos y procedimientos industriales, adems de la adquisicin de un profundo conocimiento de los requerimientos de las compaas.El servicio es econmicamente viable y rpido. La poltica del grupo establece un tiempo de respuesta de 48 horas o menos. Los anlisis son especialmente tiles para compaas con la necesidad de detectar o confirmar la presencia, o establecer la causa y/o origen de la presencia de los animales en sus alimentos o productos alimenticios.

25

Ref: GB_28630

Know-how/ expertise

Title: FOOD FOR HEALTH AND CONTROLLING FOOD-RELATED DISEASES IFR is a world leader in research into harnessing food for health and controlling food-related diseases. IFR undertakes internationally-ranked fundamental, strategic and applied research in food, diet and health with high socio-economic impact. IFR also operates a Food & Health Network which bridges the gap between IFR research and its application within the food and related industries. It is a forum for knowledge transfer, information exchange and collaboration between science and industry. The FHN offers: Competitive advantage through access to the latest research into food issues Regular updates on our understanding of the science of food. Direct conversation with leading scientists through targeted seminars and conferences on topics members help define. A forum for national and international industry-science networking. Input to the development of research projects so they respond to industry needs. Science communication, newsletters, website with members-only features. Discussion of confidential issues relevant to individual members via FHN Direct. PERFIL EN ESPAOL Ttulo: INVESTIGACIN SOBRE ALIMENTOS PARA LA SALUD Y CONTROL DE ALIMENTOS RELACIONADOS CON ENFERMEDADES. IFR es lder mundial en la investigacin sobre el aprovechamiento de alimentos para la salud y el control de alimentos relacionadas con enfermedades. IFR tambin opera en la red Food & Health Network, que sirve de puente entre la investigacin de IFR y su aplicacin en los alimentos e industrias relacionadas. Es un foro para la transferencia de conocimientos, intercambio de informacin y colaboracin entre la ciencia y la industria. Ofertas FHN: Ventaja competitiva mediante el acceso a las ltimas investigaciones en temas de alimentacin. Las actualizaciones peridicas de nuestra comprensin de la ciencia de los alimentos. Un foro para la industria nacional e internacional de la creacin de redes de ciencia, etc.

26

Ref: ES_29017

Know-how/ expertise

Title: PROCESSING, CHARACTERIZATION AND ANALYSIS OF POLYMER MATERIALS The Group of Polymers and Nanomaterials Analysis (University of Alicante) has deep expertise and know-how to develop and carry out the characterization of polymers and biopolymers, Particular interests is given to identification and determination of polymer additives, such as plasticizers, colorants and pigments. The development of new environmentally-friendly polymers and composites for packaging and other applications has lead to the use of biodegradable polymers as base for high-quality and innovative designs. Nanocomposites with improved properties are also under study. The research group is able to fully determine the following properties: a) Mechanical properties. Dynamic modulus, tensile strength, elongation at break, hardness, etc. b) Thermal behaviour and degradation at high temperatures. Thermal parameters (glass transition, crystallization, and melting and degradation temperatures). Kinetic studies on thermal degradation processes. Parameters of induction to oxidation (OIT and OIt). c) Chemical properties. Purity, functional groups identification, etc. d) Structural properties. Cristallinity, homogeneity, surface properties. c) Barrier properties. Oxygen transmission rate. PERFIL EN ESPAOL Ttulo: PROCESAMIENTO, CARACTERIZACIN Y ANLISIS DE MATERIALES POLIMRICOS El Grupo de Anlisis de Polmeros y Nanomateriales (Universidad de Alicante) cuenta con un profundo conocimiento y experiencia en el desarrollo y la ejecucin de caracterizaciones de polmeros y biopolmeros. El grupo se centra en la identificacin y determinacin de aditivos polimricos. El grupo de investigacin ha trabajado varios aos en la caracterizacin polimrica y ha desarrollado una gran cantidad de mtodos analticos para analizar materialesEl grupo es capaz de realizar caracterizaciones completas de materiales plsticos, de caucho, textiles, etc. y nuestro laboratorio permite realizar ensayos completos sobre todos estos materiales de forma rutinaria. En concreto es capaz de determinar las siguientes propiedades:a) Propiedades mecnicas Mdulo dinmico, resistencia a la tensin, resistencia al estiramiento, dureza, etc.b) Comportamiento trmico y degradacin a altas temperaturas,etc.

27

Ref: ES_29115

Know-how/ expertise

Title: TRACE METAL CONTAMINANTS IN FOOD The Miguel Hernndez University was created in December 1996 to meet the expected general increase in demand for higher education in the Province of Alicante (Spain) as well as the demands derived from industry. The control of the chronic exposition of population to some chemicals at trace levels could be considered as an indicator of the hazards to future populations. Therefore, it is absolutely necessary to control the presence of heavy metals and metalloids (trace elements) in foods. In order to solve this problem, researchers will try to identify the concentrations of arsenic (As), lead (Pb) and copper (Cu) in the raw materials used to elaborate confectionery products and in the final confections themselves. Once the main raw materials and/or ingredients causing potential pollution are identified, research will focused on the reduction of the concentrations of these three elements below legal thresholds through the control of different technological manufacturing steps (temperature, time of reaction, medium pH, etc.), especially those with a high rate of heat transfer. Since not all chemical species are toxic to humans, we will carry out the speciation of this element, separating toxic species from non-toxic species. Besides, a panel of sensory assessors will be used to evaluate the organoleptic quality of the confectionery products elaborated using the less contaminating conditions. PERFIL EN ESPAOL Ttulo: TRAZABILIDAD DE METALES CONTAMINANTES EN ALIMENTOS La Universidad Miguel Hernndez fue creada en 1996 para atender el aumento general previsto de la demanda de educacin superior en la provincia de Alicante (Espaa), as como las exigencias que derivan de la industria. Por esta razn, el departamento de tecnologa agroalimentaria se mantiene en contacto contnuo con la red industrial de empresas. Nuestro personal est involucrado en la investigacin, la enseanza y el servicio de cooperacin, as como la transferencia de tecnologa de las empresas agroalimentarias. El control de la exposicin crnica de la poblacin a algunos qumicos a nivel de trazas podra ser considerado como un indicador de los riesgos para las futuras poblaciones. Por tanto, es necesario el control de presencia de materiales pesados en alimentos. Con el objetivo de solucionar este problema, los investigadores tratarn de identificar las concentraciones de arsnico, plomo y cobre en las materias primas utilizadas para elaborar productos de confitera y dulces.

28

Ref: ES_29116

Know-how/ expertise

Title: FOOD SAFETY AND QUALITY Since its creation in 1997, the University Miguel Hernandez has developed an intensive research in the areas of Agrofood Technology, Biotechnology, Life Sciences and Environmental Sciences. In these areas, research is mainly carried out through two Research Institutes (Instituto de Biologa Molecular y Celular and Instituto de Bioingenieria) and more than 12 University Departments and research units, helping companies and institutions of these industrial sectors to promote innovation and competitiveness. The Food Quality and Safety group of the Department of Agro-Food Technology (University Miguel Hernandez) is mainly dedicated to solve real problems from the agro-food industries. In the last five years, our group has worked together with companies as important as Chocolates Valor, Industrias Jijonencas, Consejo Regulador de las Indicaciones Geogrficas Protegidas Jijona y Turrn de Alicante, Zurich Espaa, & Our group has the expertise of working with companies for the last five years solving real problems. We have worked in the following issues: - Food safety. - Sensory evaluation of food. - Quality control. PERFIL EN ESPAOL Ttulo: CALIDAD Y SEGURIDAD ALIMENTARIA El grupo de calidad y seguridad alimentaria del departamento de tecnologa agroalimentaria de la Universidad Miguel Hernndez est principalmente dedicado a resolver problemas reales de las industrias agroalimentarias. En los ltimos 5 aos, nuestro grupo ha trabajado junto a empresas importantes como Chocolates Valor, Industrias Jijonencas,etc. Hemos trabajado en los siguientes temas: - Cuestiones de seguridad alimentaria en busca de posibles fuentes de contaminacin qumica de los alimentos, cmo evitarlos, cmo visualizarlos y cmo controlarlos. - Evaluacin sensorial de los alimentos. Esta es probablemente nuestra principal lnea de investigacin en estos momentos.Control de calidad.- Hemos hechos algunos estudios para empresas prinvadas para optimizar sus lneas de produccin en trminos de calidad de productos.

29

Ref: ES_29170

Know-how/ expertise

Title: QUALITY STUDIES IN FRUIT JUICES AFTER DIFFERENT PRESERVATION TREATMENTS (PASTEURIZATION, PULSED ELECTRIC FIELDS, ETC.) AND STORAGE CONDITIONS. Nutrialiment is a research group of the University of Valencia. In brief, our group is able to evaluate food quality parameters and it is not limited to fruit juices. Fruit juices are an important source of bioactive compounds, but techniques used for their processing and subsequent storage may cause alterations in their contents (degradation of ascorbic acid or antioxidants, cloud loss, microbial spoilage, development of off-flavour, changes in colour, texture and appearance), so they do not provide the benefits expected by the consumer. This has led the food industry to develop alternative processing technologies to produce foods with a minimum of nutritional, physicochemical, or organoleptic changes induced by the technologies themselves. Since consumers desire high quality foods, with freshly flavour, texture and colour, with minimal or no chemical preservatives, all these parameters must be evaluated. This technology could be used for fruit juices and other foods. PERFIL EN ESPAOL Ttulo: ESTUDIOS DE CALIDAD EN ZUMOS DE FRUTAS TRAS SOMETERLOS A DIFERENTES TRATAMIENTOS DE CONSERVACIN (PASTEURIZACIN, CAMPOS ELCTRICOS PULSADOS, ETC.) Y CONDICIONES DE ALMACENAMIENTO. Nutrialiment es un grupo de investigacin de la Universidad de Valencia. Nuestra actividad investigadora se centra en: - anlisis fsico-qumicos de las propiedades de los alimentos - determinacin del contenido de minerales en aguas y alimentos - Etc. A modo de resumen, nuestro grupo es capaz de evaluar parmetros de calidad de alimentos que no se limitan a los zumos de frutas. Esta tecnologa puede emplearse en zumos y otros productos alimentarios.

30

Ref: GB_29272

Know-how/ expertise

Title: ADVANCED HYGIENE AND BACTERIAL CONTROL PRODUCTS Hygicare Scientific Solutions (HSS) has been newly created to meet the increasingly demanding needs of the seafood, meat and food service industries. HSS supplies advanced hygiene and bacterial control products to smokers, processors, primary packers and growers. Hygicare Scientific Solutions (HSS) is allied with Hygicare Ltd, provider of total product solutions to the food industry. HSS and Hygicare possess exclusive UK distribution rights for several unique products. Based near York, the companies work in close partnership with our key suppliers to develop new products specifically manufactured for our markets. The products and technology offer bacterial control throughout the seafood supply chain and possess exclusive UK distribution rights for several unique and innovative products. HSS offers suppliers routes into niche and specialised food business to business markets. Our specially developed products combine new technologies with natural processes which reduce or eliminate environmental risk but maximise performance. key words :Hygiene, anti-bacterial, processors, smokers, bacteriophages, water disinfection, coatings, workwear, footwear, decontamination, listeria, salmonella, e coli, partnership, route to markets, distributor, food services, air filtratration, active, self cleaning. PERFIL EN ESPAOL Ttulo: PRODUCTOS DE CONTROL AVANZADO DE HIGIENE Y BACTERIAS. Hygicare Scientific Solutions (HSS) se cre recientemente con el objetivo de satisfacer las cada vez ms exigentes necesidades de los sectores del marisco, la carne y los servicios alimentarios. HSS ofrece productos de control avanzado de higiene y bacterias para aumadores, procesadores, agricultores y envasadores primarios. HSS ofrece productos de control avanzado de higiene y bacterias para aumadores, procesadores, agricultores y envasadores primarios.

31

Ref: BE_29297

Know-how/ expertise

Title: CUSTOM MADE ANALYTICAL SUPPORT FOR FOOD COMPANIES As a leading research center, VITO continuously strives to stay at the forefront of analytical developments. Our company provides support for food, cosmetics and dietary supplements industries. We are looking for those companies that no longer allow analytical challenges to hamper their innovations and growth. As a leading research center, VITO continuously strives to stay at the forefront of analytical developments. By doing so we developed an impressive set of instruments, ranging from routine instruments to high level equipment. Our vision is to focus on analytical developments that make it possible to perform sensitive measurements, develop screening methods and reduce sample preparation efforts. However, we are not only focused on the optimization of analytical procedures for the determination of contaminants in food. Recently a project was defined, together with 9 prominent food companies, to evaluate the applicability of a rapid screening technique for the identification of fatty acids in food matrices. The aim is to develop a method allowing the identification/quantification of fatty acids in a few minutes without loss of information compared to conventional labor intensive analytical techniques. Furthermore a project on the identification of healthy ingredients (nutraceuticals) in food waste streams is in the pipeline. Also method development in the framework of food authenticity belongs to the possibilities. PERFIL EN ESPAOL Ttulo: ASISTENCIA ANALTICA PERSONALIZADA PARA EMPRESAS ALIMENTARIAS. Nuestro laboratorio, una referencia para el gobierno holands, ha acumulado una gran cantidad de conocimiento analtico experto en la preparacin de muestras y en el desarrollo y la validacin de mtodos analticos para varios componentes orgnicos e inorgnicos en una amplia variedad de matrices complejas. Hasta hoy hemos desarrollado procedimientos analticos para: la determinacin de dioxinas; PCBs (policlorobifenilos); hidrocarburos aromticos policclicos (HAPs); componentes perfluorinados; nitrosaminas; e ignfugos y ftalatos bromados en diferentes tipos de matrices de alimentos como grasas animales y productos lcteos. Los mtodos enumerados anteriormente se emplean para el anlisis de contaminantes orgnicos emergentes que pueden suponer un riesgo para la seguridad alimentaria.

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Ref: ES_29369

Know-how/ expertise

Title: CUSTOMIZING, DEVELOPMENT AND KNOW-HOW OF ANALYTICAL METHODS AND INSTRUMENTATION (FOOD, POLYMERS, WINE) The Analytical Atomic Spectrometry Group of the University of Alicante has a broad experience and know-how in developing elemental analysis methods using spectroscopical techniques. This know-how can be applied to food and drinks analysis, polymer analysis and development of customized analysis methods. Main activities of the research team: DEVELOPMENT OF ANALYTICAL METHODS IN SEVERAL RESEARCH AND INDUSTRIAL FIELDS: a) Total analysis and speciation of macro and micronutrients in soils and sludges b) Continuous and discontinuous methods for the analysis of chemical oxygen demand in waters using microwave radiation. c) Speciation and analysis of chromium in waters and hazardous species in polymers. d) Overcoming non-spectral matrix interferences in inductively coupled plasma atomic emission spectrometry (ICP-AES) and inductively coupled plasma mass spectrometry (ICP-MS) DEVELOPMENT OF ANALYTICAL INSTRUMENTATION a) Sample introduction systems for atomic spectrometry techniques (ICP-AES, ICP-MS): nebulizers (pneumatic and thermal), spray chambers, desolvation systems (based in the use of microwave radiation) b) Full equipments for sample treatment and/or analysis c) Analysis of chlorine species in waters

33

Ref: DE_29414

Know-how/ expertise

Title: HIGH-QUALITY FOOD PROCESSING MACHINERY AND THE KNOW HOW THAT GOES WITH IT BAADER is a world-renowned developer and supplier of advanced high-quality food processing machinery. BAADER has been manufacturing fish-processing machinery for 90 years, and poultry-, red meat-, and fruit-processing machinery for over 40 years. Today BAADER is the world leader in automated fishprocessing systems for a wide range of fish species, onshore and onboard factory ships. At present, BAADER's major competences comprise three product ranges: 1. The traditional support of the company is the extensive program of fish processing machines and systems: 2. Versatile belt separators 3. Machines for the poultry processing industry PERFIL EN ESPAOL Ttulo: MAQUINARIA DE ALTA CALIDAD Y KNOW HOW PARA EL PROCESAMIENTO DE ALIMENTOS BAADER es un desarrollador y proveedor de maquinaria avanzada para procesos alimentarios. BAADER desarrolla maquinara para el procesamiento de pescado desde hace 90 aos, as como para aves, carne roja y maquinara para el procesamiento de frutas desde hace 40 aos. Hoy en da, BAADER es el lder mundial en sistemas automticos de procesamiento de pescado con una amplia gama de especies, tanto en tierra como en buques. Actualmente, las principales competencias de BAADER comprende 3 gamas de productos: 1. Maquinaria de procesamiento de pescado. 2. Los separadores de cinturn verstil 3. Mquinas para la industria de procesamiento de aves de corral

34

Ref: ES_29512

Know-how/ expertise

Title: FOOD TECHNOLOGY, QUALITY AND HYGIENE MANAGEMENT The Instituto de Investigacin y Anlisis Alimentarios (IIAA) is a research centre of the University of Santiago de Compostela which was officially created in 1991. The main goal of this Institute is to give support in R&D activities to those enterprises and/or public organisms which would demand it, particularly in analytical technology of foodstuff (freshness index and shelf-life, development of novel products), to develop analytical methodology for the determination of different compounds in food samples, to study materials intended to come into contact with foodstuffs as active and/or intelligent packaging, etc. The different laboratories of the IIAA have already involved in many regional, national and european research projects in cooperation with SMEs and big companies from the food industry in the following areas: i. Food and health. ii. Quality and food safety. iii. Design and industrial production. PERFIL EN ESPAOL Ttulo: TECNOLOGA ALIMENTARIA Y GESTIN DE LA HIGIENE Y LA CALIDAD. EL Instituto de Investigacin y Anlisis Alimentarios (IIAA) es un centro de investigacin perteneciente a la Universidad de Santiago de Compostela y se fund oficialmente en el ao 1991. El principal objetivo del Instituto es proporcionar apoyo en el campo de la I+D a aquellas empresas y/o organismos pblicos que lo soliciten. Nuestra rea de especialidad son las tecnologas analticas de productos alimentarios (ndice de frescura y vida til, desarrollo de nuevos productos), gracias a las cuales desarrollamos metodologas analticas para la determinacin de diferentes componentes en muestras de alimentos y estudiamos materiales diseados para entrar en contacto con productos alimentarios como envases activos y/o inteligentes, etc. Los diferentes laboratorios del IIAA se han involucrado ya en un gran nmero de proyectos de investigacin europeos, nacionales y regionales con PYMEs y grandes empresas del sector alimentario.

35

Ref: ES_29552

Know-how/ expertise

Title: ADVANCED ANALYSES FOR THE FOOD CHARACTERIZATION AND DETECTION OF INDICATORS OF FOOD SAFETY SECURITY (CHEMICAL AND BIOLOGICAL POLLUTING AGENTS). The Nutrition and Food Safety Research Institute (INSA"UB) is backed by 22 research groups belonging to the faculties of Pharmacy, Biology, Chemistry and Geography and History, as well as others from associated centres and hospitals linked to the University of Barcelona. INSA"UB aims to meet the needs of today's society in terms of research, training and service provision in sectors related to the agro-food industry. The INSA"UB investigators are able to respond altogether and of synergy form in the area of the food safety. We offer the know how of our experts along with technologies in the areas of chemical and microbiological analysis of all type of analytes in any food matrix. Among them we emphasized the analyses for the characterization of components of functional interest, the detection of food pathogens, the determinations of enteric viruses and the validation of the viral safety of foods, the parasite analysis and the global toxicological screening in any food matrix. PERFIL EN ESPAOL Ttulo: ANLISIS AVANZADOS PARA LA CARACTERIZACIN DE ALIMENTOS Y LA DETECCIN DE INDICADORES DE SEGURIDAD ALIMENTARIA (AGENTES CONTAMINANTES QUMICOS Y BIOLGICOS). El Instituto de Investigacin en Nutricin y Seguridad Alimentaria (INSAUB) est respaldado por 22 grupos de investigacin pertenecientes a las Facultades de Farmacia, Biologa, Qumica y Geografa e Historia de la Universidad de Barcelona, y a otros centros asociados y hospitales vinculados a la misma. El objetivo del INSAUB es satisfacer las necesidades de la sociedad actual en trminos de investigacin, formacin y prestacin de servicios en los sectores relacionados con la industria agroalimentaria. Los investigadores del INSAUB son capaces de responder de manera coordinada y sinrgica a desafos en el mbito de la seguridad alimentaria. El Instituto ofrece el know-how de sus expertos y sus tecnologas en los mbitos del anlisis qumico y microbiolgico de analitos de todo tipo en cualquier matriz alimentaria. De entre ellos, en Instituto hace especial hincapi en los anlisis de caracterizacin de componentes de inters funcional, la deteccin de patgenos alimentarios, la determinacin de virus entricos, la validacin de la seguridad vrica de los alimentos, el anlisis parasitario y el anlisis toxicolgico global de cualquier matriz alimentaria.

36

Ref: ES_29554

Know-how/ expertise

Title: FOOD PRODUCTS CHARACTERIZATION IN DISPERSED SYSTEMS (EMULSIONS, MICROEMULSIONS, NANOEMULSIONES, DISPERSIONS, GELS, FOAM,&). The Nutrition and Food Safety Research Institute (INSA"UB) is backed by 22 research groups belonging to the faculties of Pharmacy, Biology, Chemistry and Geography and History, as well as others from associated centres and hospitals linked to the University of Barcelona. INSA"UB aims to meet the needs of today's society in terms of research, training and service provision in sectors related to the agro-food industry. Food products characterization in dispersed systems (emulsions, microemulsions, nanoemulsions, dispersions, gels, foam,&). Determination of the flow properties, determination of the behaviour to the flow and viscoelasticity, studies of stability and determinations of the distribution of the size and average diameter in dispersed systems. PERFIL EN ESPAOL Ttulo: CARACTERIZACIN DE PRODUCTOS ALIMENTARIOS EN SISTEMAS DISPERSOS (EMULSIONES, MICROEMULSIONES, NANOEMULSIONES, DISPERSIONES, GELES, ESPUMAS, ETC.) El Instituto de Investigacin en Nutricin y Seguridad Alimentaria (INSAUB) est respaldado por 22 grupos de investigacin pertenecientes a las Facultades de Farmacia, Biologa, Qumica y Geografa e Historia de la Universidad de Barcelona, y a otros centros asociados y hospitales vinculados a la misma. El objetivo del INSAUB es satisfacer las necesidades de la sociedad actual en trminos de investigacin, formacin y prestacin de servicios en los sectores relacionados con la industria agroalimentaria. Caracterizacin de productos alimentarios en sistemas dispersos (emulsiones, microemulsiones, nanoemulsiones, dispersiones, geles, espumas, etc.) Determinacin de propiedades de flujo, determinacin del comportamiento de flujos y viscoelasticidad, estudios de estabilidad y determinacin de la distribucin del tamao y dimetro medio en sistemas dispersos.

37

Ref: ES_29489

partner search for Research program

Title: QUALITY CONTROL FOR PACKAGED FOOD. Lindes Vision S.L. is an innovative company located in Valencia (Spain), which offers services for food handling and inspection. This SME is based on the development of automated machines for packaging and controlling the final product quality at the end-of-line. Lindes Vision is a spin-off created from the Masmicro project of 6th Framework Program. It was awarded by IMPIVA-CEEI (European Centre for Innovative Enterprises) for its project of an Innovative Enterprise. Lindes Vision S.L is investigating the possibilities to be involved in project proposals in EU arena. The fact is that EU is very keen in funding project proposals which revolve around automation of quality control and processing in food, which involve use of advanced sensor technologies such as computer vision. Additionally Lindes Vision S.L is looking for partners to commercialese its products. PRODUCT FOR EXPLOTATION: Machine for quality control of packaged food. This machine can detect faults such as, tray deformation, film sealing crack, label errors (traceability), product quality and even the appearance of estrange bodies. The result is a greater productivity, an increase in the automation and a rise in product quality. PERFIL EN ESPAOL Ttulo: CONTROL DE CALIDAD DE ALIMENTOS ENVASADOS. Lindes Vision S.L. es una empresa innovadora ubicada en Valencia que ofrece servicios de gestin e inspeccin de alimentos. En la actualidad Lindes Vision S.L. estudia la posibilidad de participar en propuestas de proyectos en el mbito europeo. De hecho, la UE tiene un especial inters en financiar propuestas de proyecto que impliquen la automatizacin del control de calidad y del procesamiento de alimentos, es decir que incluyan el uso de tecnologas de sensores avanzadas como la visin computerizada. Adems, Lindes Visin S.L. busca socios para comercializar sus productos. Esta mquina puede detectar fallos como deformaciones en las bandejas, roturas en el sellado de los films, errores de etiquetado (trazabilidad), deficiencias de calidad del producto e incluso la aparicin de cuerpos extraos.

38

Ref: ES_28034
Technology Offer

Title: INFRARED SPECTROSCOPY FOR THE AUTOMATION OF THE QUALITY CONTROL A Spanish Technology Centre has developed an infrared spectroscopy system able to measure the composition and any physical and chemical property of a food or beverage product. The system can be applied off line or on line in the production of any food product. The centre is interested in technical cooperation with technical assistance with food and beverage companies. Laboratory analysis has been used to characterize food product or to control the quality and safety properties so far. It means that in the major part of the cases it was necessary to send to an external and specialized laboratory samples to be assessed. It took a long time, required chemical products and the samples was destroyed. The technology centre has more than 10 years of experience in developing spectroscopy instrumentation and applications for both laboratory controls and on line applications. Infrared technology can measure the absorption of infrared light and relate this absorption with the composition of food and beverages. With the developed infrared spectroscopy system parameters such as fat, moisture, protein, sugar or acidity can be measured in less than 1 second and without sample preparation or destruction. It can be used on line or off line, in laboratory. The technology centre has carried out too many experiences with the system characterizing different products but the system is flexible and can be adjusted to the production process particularities and the product specifications by developing the specific calibration model. The developed infrared system is faster than other techniques, it is a non destructive technique and it doesn t require any reacts or chemical product for the measurements. Moreover, it is able to be adapted depending on the requirements and characteristics of the food and production process. PERFIL EN ESPAOL Ttulo: ESPECTROSCOPIA POR INFRARROJOS PARA LA AUTOMATIZACIN DE LOS CONTROLES DE CALIDAD Un centro tecnolgico espaol ha desarrollado un sistema de espectroscopa por infrarrojos capaz de medir la composicin fsica y qumica de alimentos y bebidas. El sistema puede ser aplicado en la misma lnea de produccin o fuera de ella y a cualquier producto de alimentacin. El centro est interesado en encontrar una cooperacin tecnolgica con asistencia tcnica con empresas del sector de la alimentacin y de las bebidas.

39

Ref: ES_28035
Technology Offer

Title: INSPECTION SYSTEM FOR DEFECTS AND FOREIGN BODY DETECTION IN PACKAGED FOOD BY MEANS OF ULTRASOUNDS A Spanish technology centre has developed an inspection system based on ultrasound technology able to detect foreign bodies in packaged food without causing any damage. The system can inspect more than 10 packages per second, detecting foreign bodies and internal defects of any food in liquid or semi-liquid format. The technology centre seeks technical cooperation with food producers interested in introduce this technology in their production plants The detection of foreign bodies and internal defects is an important matter for the food industry. There are specific dispositives that guarantee the quality and safety characteristics of food products by watching the composition and identifying if there is any anomaly. A Spanish research centre with a wide experience in the monitoring and assessing of food products has developed an inspection system based on ultrasound that is capable of detecting foreign bodies and defects by means of ultrasounds in liquid and semi-liquid food stuff. The system applies a high frequency wave through the food sample and the eco received is processed by a specific algorithm. The result obtained from the eco assessment indicates if there is any foreign body inside the food sample. Moreover the system provides to the user with the right positions inside the package and size of the foreign body. There has been carried out experiences with some different foods but the inspection system is flexible so that it can be adjusted to the properties and particularities of a specific food product. The ultrasounds system is able to detect anomalies regardless of its texture and density. It can identify foreign bodies such as insects, wood or plastics among others as well as internal defects in not closed or empty packages. PERFIL EN ESPAOL Ttulo: SISTEMAS DE INSPECCIN DE DEFECTOS Y DETECCIN DE CUERPOS EXTRAOS POR MEDIO DE ULTRASONIDOS EN ALIMENTOS ENVASADOS Un centro tecnolgico espaol ha desarrollado un sistema de inspeccin basado en ultrasonidos capaz de detectar cuerpos extraos en comida envasada sin causar ningn dao. El sistema puede inspeccionar ms de 10 envases por segundo, detectando cuerpos extraos y defectos internos de cualquier comida, lquido o semi-lquido. El centro tecnolgico busca cooperacin tecnolgica con productores alimentarios interesados en introducir esta tecnologa en sus plantas de produccin.

40

Ref: ES_28036
Technology Offer

Title: DIAGNOSIS TOOL FOR THE IMPROVEMENT OF THE FOOD FACTORY SAFETY SYSTEMS A Spanish technology centre offers the tool Diagnostics for the Improvement of Food Factory Safety Systems, by means of the identification, evaluation and quantification of the hygienic and sanitary risk of food products, though the application of a validated methodology in a great number of food industries and sectors. The centre is seeking commercial agreement with technical assistance with agrofood companies. The developed tool evaluates the hygienic sanitary hazards related to the product and process, under the criterion of Good Hygienic Practices, related legal requirements and international recommendations. The methodology is composed by three stages; The first step consist of a previous study for the identification and evaluation of the potential associated risks and selection of control points by means of a review of the documentation and the records of the company hygienic system, a review of food safety specific aspects, based on an analysis of legal requirements, a bibliographical study of related hazards, alerts and state of the art about similar food safety systems, products and processes; an finally of a hazards identification and evaluation based on its severity (consequences for consumer) and likelihood of occurrence, and determination of the process control points that will be further analysed in situ during the subsequent diagnosis. PERFIL EN ESPAOL Ttulo: HERRAMIENTAS DE DIAGNSTICO PARA LA MEJORA DE LOS SISTEMAS DE SEGURIDAD DE LAS EMPRESAS DE ALIMENTACIN Un centro tecnolgico espaol ofrece herramientas de diagnstico para la mejora de los sistemas de seguridad en las empresas de alimentacin, por medio de la identificacin, evaluacin y cuantificacin del riesgo higinico y sanitario de los productos alimenticios. El centro est buscando un acuerdo comercial con asistencia tcnica con empresas del sector de la alimentacin.

41

Ref: ES_28037
Technology Offer

Title: NEW NANOCOMPOUND FOR THE IMPROVEMENT OF FOOD PACKAGING QUALITIES A Spanish technology centre has developed a new nanocompound (polymer + nanoclays) that improves the efficiency of the polymeric material for food packaging by enhancing the oxygen barrier effect and consequently extending the shelf life of the contained food. Moreover, the nanocompound can be customized in function of the polymer requirements for each type of contained food. The technology centre seeks commercial agreement with technical assistance with packaging producers and technical cooperation with food companies. The centre has recently developed a nanocomposite that incorporated to raw polymeric material improves its physics and chemical properties as well as its mechanical and thermal characteristics. The addition of this sort of nanocomposites provides to the package material with an enhanced oxygen barrier property so that it results more efficient. The improvement of this characteristic contributes to the enlargement of food shelf life, guaranteeing the product quality and safety. By using this technique it is required less packaging material to guarantee the protection of the food and to ensure the quality and safety properties. It is because of the improved barrier properties provided by the addition of the developed nanocompounds. For that reason the technique can be considered environmentally friendly and cost-effective. PERFIL EN ESPAOL Ttulo: NUEVO NANOCOMPUESTO PARA LA MEJORA DE LA CALIDAD DEL ENVASADO DE LOS ALIMENTOS Un centro tecnolgico espaol ha desarrollado un nuevo nanocompuesto (polmero + nanoarcilla) que mejora la eficiencia de los polmeros utilizados en envases de alimentacin por el aumento del efecto de la barrera de oxgeno y consiguiendo un aumento de la vida til del alimento. Adems, el nanocompuestos puede ser adaptatdo en funcin de las necesidades del polmero para cada tipo de alimento que contiene.

42

Ref: ES_28204
Technology Offer

Title: RFID TRACEBILITY AND LOGISTICS SYSTEMS FOR AGRIFOOD INDUSTRIES AT4 wireless is a company which aims to offer its clients solutions and technologies to ensure that their products and services are safe, compliant and more efficient . The Engineering and Solutions Division of AT4 wireless offers solutions based on the most advanced technologies in communications and information systems to optimise processes and resource management, in turn directly improving our clients end products and services. Solutions to boost efficiency and competitiveness AT4 wireless offers state-of-the-art solutions based on wireless comunications to improve industry efficiency in logistics and an accurate control of tracebility. Our solutions improve lead times and trace any fabrication unit. Not only do they register automatically all steps in the production phase, but help in kepping and accurate control of stock and shippings. PERFIL EN ESPAOL Ttulo: SISTEMAS DE TRAZABILIDAD Y LOGSTICA RFID PARA LA INDUSTRIA AGROALIMENTARIA AT4 wireless es una empresa cuyo objetivo es ofrecer a sus clientes soluciones y tecnologas para asegurar que sus productos son seguros, compatibles y eficientes. La divisin de ingeniera y soluciones de AT4 wireless ofrece soluciones basados en las ms avanzadas tecnologas en comunicaciones y sistemas de informacin para optimizar los procesos y la gestin de los recursos a la misma vez que la mejora de los productos finales de nuestros clientes y servicios. Nuestras soluciones mejoran los tiempos de entrega y seguimiento de cualquier unidad de fabricacin. No slo se registran de forma automtica todos los pasos en la fase de produccin, sino que ayudan en el control del almacenaje, de existencias y envos.

43

Ref: ES_28289
Technology Offer

Title: FRACTIONATION PBDES (POLYBROMINATED DIPHENYLETHERS ) Fractionation of chlorinated and brominated persistent organic pollutants in food analysis by a high-performance liquid chromatography method. A research group from a Spanish university and research center has developed a high-performance liquid chromatography (HPLC) method to achieve reproducible fractionation of polychlorinated biphenyls (PCBs) from brominated flame retardants (BFRs). The applicability of this method for food analysis was demonstrated by fractionating food samples of milk, cheese and horse mackerel. The group is looking for commercial agreements with technical assistance with companies from the food/beverage sector. This procedure supposes a great advance for the possibility of eliminate the interferences due to PCBs, major pollutants in comparison with BFRs, by a fractionation step by HPLC previously to the GC-MS analysis, technique mainly used for pollutants analysis.In addition, this procedure also allows an enhancement of the sensitivity of detection of BFRs in GC-MS. PERFIL EN ESPAOL Ttulo: FRACCIONAMIENTO DE CONTAMINANTES PERSISTENTES CLORADOS Y BROMADOS PARA EL ANLISIS DE ALIMENTOS POR UN MTODO DE CROMATOGRAFA LQUIDA DE ALTA EFICACIA. Un grupo de investigacin de una universidad espaola y de un centro de investigacin espaol ha desarrollado un mtodo de cromatografa lquida de alta eficacia (HPLC) para alcanzar el fraccionamiento reproducible de bifenilos policlorados (PCBs de retardantes de llama bromados (BFRs). La aplicabilidad de este mtodo para el anlisis de alimentos se demostr fraccionando muestras alimentarias de leche, queso y caballa. El grupo est buscando acuerdos comerciales con asistencia tcnica con compaas del sector alimentario.

44

Ref: ES_28448
Technology Offer

Title: CLEANLINESS SENSOR. CONTROL OF PRODUCTION PROCESSES, HYGIENE OF FACILITIES AND FINAL PRODUCT QUALITY. The Chemical Transducers Group (GTQ) is a reference group in the area of solidstate chemical sensors obtained by microelectronic technology. The proposed product consists of a probe that contains an integrated sensor with the ability to measure the degree of cleanliness/dirt in production lines of food and beverage industry. The use of this cleanliness sensor allows setting a system for automatic control of cleaning processes, ensuring final product quality and obtaining economic and environmental profits. The use of this cleanliness sensor allows setting a system for automatic control of cleaning processes, ensuring final product quality and obtaining economic and environmental profits. PERFIL EN ESPAOL Ttulo: SENSOR DE LIMPIEZA. CONTROL DE LOS PROCESOS DE PRODUCCIN, HIGIENE DE LAS INSTALACIONES Y CALIDAD DEL PRODUCTO FINAL. El Grupo de Transductores Qumicos (GTQ) tiene como actividad central el desarrollo de transductores qumicos y microsistemas fabricados con tecnologa microelectrnica. La experiencia del grupo se ha centrado principalmente en tres reas: (bio) sensores, microsistemas y nuevos procedimientos tecnolgicos. Los principales objetivos del grupo son:- Proporcionar una solucin analtica a algunos sectores industriales utilizando sensores qumicos. - Investigacin y desarrollo de nuevos sensores qumicos y bioqumicos basados en diferentes principios de transduccin. - Fabricacin de productos fiables utilizando tecnologas microelectrnicas estandarizadas. El producto propuesto consta de una sonda que contiene un sensor integrado, con la capacidad de medir el grado de limpieza / suciedad en las lneas de produccin de alimentos y bebidas. El uso de este sensor de limpieza permite el establecimiento de un sistema de control automtico de procesos de limpieza, asegurando la calidad del producto final y los beneficios econmicos y ambientales.

45

Ref: ES_28754
Technology Offer

Title: FOOD SAFETY IN PLASTIC PACKAGING AIMPLAS is one of the Centres of Innovation and Technology (CIT) from Spain. It was established in 1990 as a not-for-profit organisation and is an active member of the several international networks. Its field of activity is directed at conducting research applicable to the plastic processing sector, to support technological development and innovation through integral solutions that can be adapted to the needs of companies in the industry. AIMPLAS has more than 400 companies associated. Technical services provided: Analysis and testing (new materials and processing techniques), Processing of plastic materials, Support companies to improve quality and management procedures. AIMPLAS Technological Institute of Plastics, has extensive experience in migration studies of substances from food packaging and the development of analytical methods for the determination of these substances. AIMPLAS has developed analytical methods about the most commonly used additives in plastic materials and which do not currently have regulations. AIMPLAS offers this technology to companies interested in verifying food safety packaging manufactured or used. PERFIL EN ESPAOL Ttulo: SEGURIDAD ALIMENTARIA EN ENVASES PLSTICOS AIMPLAS es uno de los Centros de Innovacin y Tecnologa (CIT) de Espaa. Su campo de actividad est dirigida a la realizacin de investigaciones aplicables al sector de la transformacin de plstico, para apoyar el desarrollo tecnolgico y la innovacin a travs de soluciones integrales que se pueden adaptar a las necesidades de las empresas en la industria. Aimplas Instituto Tecnolgico del Plstico, tiene una amplia experiencia en estudios de migracin de sustancia desde los envases alimentarios y del desarrollo de mtodos analticos para la determinacin de esas sustancias. AIMPLAS ha desarrollado mtodos analticos para la deteccin de los aditivos ms comnmente utilizados en materiales plsticos y que actualmente no tienen regulacin. AIMPLAS ofrece esta tecnologa a empresas interesadas en verificar la seguridad de los envases de alimentacin fabricados o empleados en sus procesos.

46

Ref: ES_28825
Technology Offer

Title: INNOVATIVE GASTRO-INTESTINAL DYNAMIC SIMULATOR (GDS) A Spanish research centre has developed an artificial in vitro digestive system. This model simulates the own conditions of in vivo human gastrointestinal tract allowing a good understanding of the food digestion matrix and its nutrient release during gastrointestinal passage. This method contributes to production processes improvements and to an efficient development of innovative food products. The company seeks partners for a technical cooperation to assess the functionalities from both functional food and ingredients. Nutrient bioavailability has usually been estimated by in vivo studies. In vivo experiments, however, are time consuming and very expensive and often give variable results caused by uncontrollable physiological factors. Experiments with animals are less expensive but are limited by uncertainties with regard to differences in metabolism between animals and human. On the other hand, in vitro tests don t reflect the complete dynamic situation encountered by the food matrix in passing through the upper gastro-intestinal tract. The novelty Gastro-intestinal Dynamic Simulator (GDS) model is a system able to simulate human gastrointestinal tract conditions what makes possible to better understand the food digestion and nutrients absorption. PERFIL EN ESPAOL Ttulo: INNOVADOR SIMULADOR GASTRO-INTESTINAL DINMICO Un centro de investigador Espaol ha desarrollado un sistema de digestin artificial in vitro. El modelo simula las condiciones del tracto intestinal humano permitiendo de esta forma entender perfectamente el proceso de digestin y la absorcin de nutrientes durante el tracto digestivo. El mtodo contribuye a la mejora de los procesos de produccin de alimentos as como al desarrollo ms eficiente de nuevos productos. El centro busca socios para establecer acuerdos de cooperacin tcnica para evaluar las funcionalidades de ciertos alimentos e ingredientes.

47

Ref: DE_28902
Technology Offer

Title: ANALYTICAL METHOD FOR VERIFICATION OF RESIDUA IN RAW MATERIALS AND FOOD HMI Analytik GmbH was founded more than 50 years ago and is today the biggest private accredited testing laboratory for quality control and consumer protection in Saxony-Anhalt Field of activities - chemical and mikrobiological analytik - consultancy - official expertise - training courses HMI Analytik has developed analytical methods that allows to detect residua like pesticides, plasticizes, acrylamide, etc. in agricultural raw materials and food. The limits of residua, requested by the legislator, for the food industry and agriculture are ascertainable with the presented equipment technology and can be used within self-checking or cross-check certificate. Afterwards the marketability is evaluated regarding food law requirements.Meaningful analytical method in food analytics for consumer protection und analysing of quality. Innovative aspects: Marginal amounts of residua in agricultural preliminary products and food can be detected nationwide and Europe-wide as well as analytical safe. PERFIL EN ESPAOL Ttulo: MTODO DE ANLISIS PARA LA VERIFICACIN DE RESIDUOS EN MATERIAS PRIMAS Y ALIMENTOS. HMI Analytik GmbH fue fundada hace ms de 50 aos y hoy en da es el mayor laboratorio privado de ensayo acreditado para el control de calidad y la proteccin de los consumidores en Saxony-Anhalt. Campos de actividad: Anlisis qumico y microbiolgico. Consultora. Cursos de entrenamiento. HMI Analytik ha desarrollado mtodos analticos que permiten detectar residuos como pesticidas, en materias primas agrcolas y alimentos. Aspectos innovadores: Se pueden detectar cantidades marginales de residuos en productos agrcolas. Ventajas: Mtodos de anlisis significativos en el campo de anlisis de alimentos para la proteccin del consumidor y el anlisis de la calidad.

48

Ref: ES_28904
Technology Offer

Title: MULTISENSOR SYSTEMS APPLIED TO FOOD AND BEVERAGE PRODUCTION QUALITY CONTROL. The Chemical Transducers Group (GTQ) is a reference group in the area of solidstate chemical sensors obtained by microelectronic technology. The main objectives of the groups activity are: - To provide analytical solutions to several industrial sectors using chemical sensors. - Research and development of new chemical and biochemical sensors based on different transduction principles. Fabrication of reproducible microelectronic technologies. and reliable products using standardized

The proposed product consists of a multisensor system called electronic tongue that can classify food products and beverage and to quantify a few parameters with the same accuracy as standard methods. The use of this analytic system allows setting a system for automatic control of production processes, ensuring final product quality, and identifying samples according their composition. PERFIL EN ESPAOL Ttulo: SISTEMA MULTISENSOR APLICADO AL CONTROL DE CALIDAD DE LA PRODUCCIN DE ALIMENTOS Y BEBIDAS El Grupo de Transductores Qumicos (GTQ) tiene como actividad central el desarrollo de transductores qumicos y microsistemas fabricados con tecnologa microelectrnica. El producto propuesto consta de un sistema de sensores mltiples que puede clasificar los productos de alimentacin y bebidas y cuantificar algunos parmetros con la misma precisin que los mtodos convencionales. El uso de este sistema de anlisis permite establecer un sistema de control automtico de procesos de produccin, garantizando la calidad del producto final, y la identificacin de muestras de acuerdo a su composicin.

49

Ref: ES_28922
Technology Offer

Title: DEVELOPMENT OF NEW FOOD PRODUCTS, IMPROVEMENT OF QUALITY AND INCREASE OF SHELF-LIFE OF FOOD PRODUCTS. INTAEX is a technological institute that provides high value-added technological services to agri-food industry by executing R&D projects, technical assistance and technology transfer projects, to improve the competitiveness of the sector, improving and increasing the quality of their products. Available services: Improving the quality of food. Obtaining of new food products, thermal special treatments, new formulations and packaging and preservation treatments. Technical assistance relating to raw materials and/or equipment to be used. Analysis and tests. Technical and specialized training in the food industry. PERFIL EN ESPAOL Ttulo: DESARROLLO DE NUEVOS PRODUCTOS ALIMENTARIOS, MEJORA DE LA CALIDAD E INCREMENTO DE LA VIDA TIL DE LOS ALIMENTOS. INTAEX es un instituto tecnolgico que proporciona unos servicios tecnolgicos de alto valor aadido a la industria alimentaria por medio de la ejecucin de proyectos de I+D, asistencia tcnica y transferencia de proyectos tecnolgicos para mejorar la competitividad del sector, mejorando e incrementado la calidad de sus productos. Servicios disponibles: - Mejora de la calidad de los alimentos. - Obtencin de nuevos productos alimentarios, tratamientos trmicos especiales - Asistencia tcnica relacionada con la materia prima y/o equipamiento a utilizar. - Anlisis y tests. - Formacin tcnica y especializada en la industria alimentaria.

50

Ref: ES_28971
Technology Offer

Title: EHEDG, HYGIENIC DESIGN CERTIFICATION OF EQUIPMENT A Spanish research centre with a wide experience in hygienic engineering and design of food processing equipment will soon be accredited to evaluate, test and certificate process equipment with EHEDG certification. The certificate guarantees that the equipment is microbiologically safe and accomplishes both specifications of the EU legislation and EHEDG requirement. The research centre is interested in commercial agreement with technical assistance with companies interested in improving and/or certifying the hygienic design of its processing equipments. PERFIL EN ESPAOL Ttulo: CERTIFICACIN DE DISEO HIGINICO DE INSTALACIONES (EHEDG) Un instituto de investigacin Espaol con amplia experiencia en higiene industrial y diseo higinico de equipos para la industria agroalimentaria, ser acreditado para evaluar, testear y certificar equipos de procesado de alimentos con la certificacin EHEDG. Esta certificacin garantiza que los equipos son microbiolgicamente seguros y que cumplen con la ley europea y las especificaciones marcadas por la EHEDG. El centro de investigacin est interesado en establecer acuerdos comerciales de asistencia tcnica con empresas interesadas en mejorar o certificar los diseos higinicos de sus equipos de procesado de alimentos.

51

Ref: ES_29055
Technology Offer

Title: RFID TAGS IN CONTACT WITH FOOD FOR FAST, RELIABLE AND AUTOMATIC IDENTIFICATION NextPoint Solutions SL. is an IT company which develops its own products and solutions based in the most advanced technology, mainly RFID. Our main objective is to offer a wide number of customized solutions and applications to our clients, assuring their complete satisfaction with the results. Our knowledge in new Technologies allows us to develop innovative solutions with high performances, customizing each system and technology to each situation. NextPoint Solutions S.L. has developed for the food sector a Radio Frequency Identification System consisting in the placement of non-toxic tags directly over the piece of food (meat, fruit, etc&). More precisely, the system allows the user the identification of units separately or lot tracking. The solution is suitable for traceability applications, logistics and production processes control, providing a fast, reliable and automatic identification of the desired issues. PERFIL EN ESPAOL Ttulo: ETIQUETAS RFID EN CONTACTO CON ALIMENTOS PARA UNA IDENTIFICACIN RPIDA, FIABLE Y AUTOMTICA NextPoint Solutions SL es una compaa que desarrolla sus propios productos y soluciones en basndose en la ms avanzada tecnologa, principalmente la RFID. Nuestro principal objetivo es ofrecer un amplio nmero de soluciones personalizadas y aplicaciones a nuestros clientes, asegurando su completa satisfaccin con los resultados. Nuestro conocimiento en nuevas tecnologas nos permite desarrollar soluciones innovadoras con un alto rendimiento, adaptando cada sistema y tecnologa a cada situacin. NextPoint Solutions S.L. ha desarrollado un sistema de identificacin por radiofrecuencia (RFID) consistente en la colocacin de una etiqueta no txica directamente sobre el producto alimentario (carne, fruta, etc). Concretamente, el sistema permite al usuario la identificacin de unidades individualmente o por lotes. La solucin es adecuada para aplicaciones de trazabilidad, logstica y control de procesos de produccin proporcionando una identificacin ms rpida, fiable y automtica identificacin de lo que deseen.

52

Ref: ES_29056
Technology Offer

Title: NON-INVASIVE TEMPERATURE MONITORING SYSTEM WITH RFID TECHNOLOGY. NextPoint Solutions SL. is an IT company which develops its own products and solutions based in the most advanced technology, mainly RFID. Our main objective is to offer a wide number of customized solutions and applications to our clients, assuring their complete satisfaction with the results. NextPoint Solutions S.L. has developed for the food sector a temperature monitoring system based in Radio Frequency Identification (RFID) Technology. The solution consists on sensors placed in those products of interest in such a way that the user can register temperature values periodically, directly from the products ( not from the packaging or containers where are placed ). This process allows keeping a continuous monitoring of the pieces regardless of whether the goods are moved from ship to truck, from truck to a cold-store, etc In addition, the user can always accede to the registering of recorded temperature values through the packaging without interrupting the cold chain. The solution is suitable for traceability applications, logistics and production processes control, providing a fast, reliable and automatic identification of the temperature of desired issues. PERFIL EN ESPAOL Ttulo: SISTEMA DE CONTROL DE TEMPERATURA NO INVASIVO CON TECNOLOGA RFID NextPoint Solutions SL es una compaa que desarrolla sus propios productos y soluciones en basndose en la ms avanzada tecnologa, principalmente la RFID. NextPoint Solutions S.L. ha desarrollado para el sector de la alimentacin un sistema de monitorizacin de temperatura basado en la tecnologa RFID (Sistema de identificacin por Radiofrecuencia). La solucin consiste en un sensor colocado en los productos de inters de tal manera que el usuario puede registrar los valores de temperatura peridicamente, directamente desde los productos (no de los envases en los que se colocan). Este proceso permite mantener un seguimiento continuo de las piezas, independientemente de si la mercanca se transporta del barco al camin, del camin a un almacn frigorfico, etc. La solucin es adecuada para aplicaciones de trazabilidad, logstica y control de procesos de produccin proporcionando una identificacin ms rpida, fiable y automtica identificacin de lo que deseen.

53

Ref: FR_29077
Technology Offer

Title: INNOVATIVE MAGNETIC RESONANCE TECHNOLOGIES FOR NON DESTRUCTIVE QUALITY CONTROL AND REAL TIME MEASUREMENT SYSTEM OF WATER, MOISTURE, OIL & FAT CONTENT IN FOOD ARTEC SYSTEM is a French innovative engineering SME specialized in development of NMR (Nuclear Magnetic Resonance) measuring equipment for process and quality control. ARTEC SYSTEM has developed two measurement equipments DIAMAT & DIASPEC based on innovative Magnetic Resonance technologies used for process and quality control. These Non Destructive Testing portable devices allows to determine quantitative and qualitative liquid measurements in wide range of products and materials: - Water measurement - Fat - Moisture - Oil content - differentiation of substances - Measurement of quantity of water in solutions PERFIL EN ESPAOL Ttulo: INNOVADORAS TECNOLOGAS DE RESONANCIA MAGNTICA PARA CONTROLES DE CALIDAD NO DESTRUCTIVOS Y SISTEMAS DE MEDICIN EN TIEMPO REAL DE AGUA, HUMEDAD, ACEITE Y CONTENIDO DE GRASA EN LOS ALIMENTOS ARTEC SYSTEM es una innovadora PYME francesa especializada en el desarrollo de NMR (Resonancia Magntica Nuclear) equipos de medicin para procesos y control de calidad. ARTEC SYSTEM ha desarrollado dos equipos de medida Diamat & Diaspec basada en tecnologas innovadoras de resonancia magntica utilizados en procesos y el controles de calidad. Estos dispositivos de pruebas no destructivas porttiles permiten determinar cuantitativa y cualitativamente lquidos en una gran cantidad de productos y materiales: - Medicin de agua. - Grasa. Humedad.- Contenido de aceite. - Diferenciacin de sustancias.- Etc.

54

Ref: ES_29117
Technology Offer

Title: AUTOMATIC QUALITY CONTROL OF PRODUCTS USING COMPUTER VISION TECHNIQUES Since its creation in 1997, the University Miguel Hernandez has developed an intensive research in the areas of Agrofood Technology, Biotechnology, Life Sciences and Environmental Sciences. In these areas, research is mainly carried out through two Research Institutes (Instituto de Biologa Molecular y Celular and Instituto de Bioingenieria) and more than 12 University Departments and research units, helping companies and institutions of these industrial sectors to promote innovation and competitiveness. In the field of visual inspection of superficial imperfections we have developed a computer vision system that is capable of detecting, controlling and analyzing defects at the production line. The mentioned system can be directly applied to the inspection and quality control of any product related to agricultural and food industry. A large quantity of parameters can be inspectioned, such as size, color, ripeness state of fruits, small defects, etc. The main features of the inspection system are: high resolution, low computational time, high speed, color and shape analysis, and easy integration in the production line. PERFIL EN ESPAOL Ttulo: CONTROL DE CALIDAD DE PRODUCTOS AUTOMTICO UTILIZANDO TCNICAS DE VISIN POR ORDENADOR. Desde su creacin en 1977, la Universidad Miguel Hernndez ha desarrollado una intensa investigacin en las reas de tecnologa agroalimentaria, biotecnologa, ciencias medioambientales, etc. En estas reas, la investigacin es principalmente llevada a cabo por dos institutos de investigacin (Institucin de Biologa Molecular y Celular y el Instituto de Bioingeniera) y ms de 12 departamentos de investigacin de la universidad, ayudando a empresas e instituciones del sector industrial a promover la innovacin y la competitividad. En el campo de la inspeccin visual de imperfecciones superficiales hemos desarrollado un sistema de visin por ordenador que es capaz de detectar, controlar y analizar defectos en la lnea de produccin. El sistema en cuestin puede ser aplicado directamente al control de calidad de cualquier producto relacionado con la industria agroalimentaria. El sistema puede inspeccionar una gran cantidad de parmetros como el tamao, color, estado de madurez de las frutas, pequeos defectos, etc.

55

Ref: ES_29121
Technology Offer

Title: USE OF ESSENTIAL OILS AS ANTIMICROBIAL AND ANTIOXIDANT TO PRESERVE THE ORGANOLEPTIC, NUTRITIONAL, FUNCTIONAL QUALITY AND SAFETY IN FRUITS Our research group belongs to the University Miguel Hernndez, located at Southern Spain. In the last decade continuous efforts have been made in the next main topics: Physiological responses and postharvest technologies to avoid the mechanical damage and chilling injury of fruits and vegetables during manipulation and/or storage. Improvement of fruit and vegetable quality through pre- and post-harvest treatments. Evaluation of Sensory, Nutritive and Functional properties of fruits and vegetables We have developed an active packaging based on the use of several pure essential oils (thymol, eugenol, carvacrol or menthol) in combination with modified atmosphere packaging (MAP) with the objective to reduce the quality losses during handling and further post-harvest storage in flow-packed system or thermo-sealed punnets. These antimicrobial compounds could be an alternative to the use of chemical treatments. These compounds are also effective on maintaining the fruit nutritional and bioactive compounds, with special interest in the antioxidant properties of anthocyanins and polyphenolic compounds, which have great importance in the beneficial effects for the consumer health. PERFIL EN ESPAOL Ttulo: USO DE ACEITES ESENCIALES COMO ANTIMICROBIANOS Y ANTIOXIDANTES PARA PRESERVAR LAS CARACTERSTICAS ORGANOLPTICAS, NUTRICIONALES, LA CALIDAD FUNCIONAL Y SEGURIDAD EN LAS FRUTAS Nuestro grupo de investigacin pertenece a la Universidad Miguel Hernndez, situada en el sur de Espaa. Hemos desarrollado un envase activo basado en el uso de varios aceites esenciales puros en combinacin con el envasado en atmsfera modificada (MAP) con el objetivo de reducir las prdidas de calidad durante la manipulacin y posterior almacenamiento. Estos compuestos tambin son eficaces en el mantenimiento de de los compuestos bioactivos, con especial inters en las propiedades antioxicdantes de los compuestos polifenlicos de las antocianinas y polifenlicos, que tienen gran importancia en los efectos beneficiosos para la salud del consumidor.

56

Ref: ES_29169
Technology Offer

Title: RAPID TEST FOR PATHOGENS DETECTION IN MINIMALLY PROCESSED FOOD. A research group of the University of Valencia has developed a rapid and costeffective test for bacterial pathogens (Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus) and enteric viruses (norovirus, Hepatitis A virus and rotavirus) detection on fresh, minimally processed vegetables. Moreover, this method can be applied for a simultaneous detection of different pathogens allowing a high-throughput and automation. The group seeks partners for reaching different collaboration agreements. Rapid and specific methods to detect pathogens in fresh vegetables are necessary since traditional detection methods are time-consuming, have poor sensitivity and specificity and lead to uncertain identification results. Moreover, molecular techniques methods are a must for virus detection in food. The test for simultaneous detection of bacterial pathogens is based on multiplex real-time PCR, allowing various target organisms to be detected in the same reaction using specific PCR primers and TaqMan probes. While enteric virus detection is performed using real-time RT-PCR. The methods can detect pathogens in different proportions in fresh vegetables after DNA/RNA extraction, being a promising technique for improving food safety. PERFIL EN ESPAOL Ttulo: PRUEBAS RPIDAS PARA LA DETECCIN DE PATGENOS EN ALIMENTOS CON UN PROCESAMIENTO MNIMO. Un grupo de investigacin de la Universidad de Valencia ha desarrollado una prueba rpida y rentable para la deteccin de patgenos bacterianos (Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus) y virus entricos (norovirus, virus de la Hepatitis A y rotavirus) en verduras frescas con un procesamiento mnimo. Adems, el mtodo puede aplicarse para la deteccin simultnea de diferentes patgenos, una caracterstica que puede resultar de gran utilidad para la optimizacin de procesos de automatizacin y el aumento de la capacidad de anlisis. El grupo busca socios para la suscripcin de diferentes acuerdos de colaboracin.

57

Ref: ES_29180
Technology Offer

Title: ERP FOR THE AGRICULTURAL INDUSTRY We have developed the leader ERP for the big Agricultural Companies in Spain, integrated with Microsoft Dynamics Nav(Navision). We also provide services for Balance Scorecard Projects Versas is the leader ERP for the big Agricultural Companies in Spain. We cover all the production cycle, from Farm management (costs, traceability, availabilty and harvest prediction, wages) , Packhouses management and Despatch. Our ERP is integrated with Microsoft Dynamics Nav(Navision) for the Invoices and Accountancy Management. PERFIL EN ESPAOL Ttulo: PLANIFICACIN DE RECURSOS EMPRESARIALES PARA EL SECTOR AGRCOLA. Nuestra empresa ha desarrollado una herramienta de planificacin de recursos empresariales integrada en Microsoft Dynamics Nav (Navision) lder entre las empresas agrcolas espaolas. Adems realizamos proyectos de cuadro de mando integral. Versas es la empresa lder de planificacin de recursos empresariales para los grandes productores agrcolas espaoles. Abordamos todo el ciclo de produccin, desde la gestin de explotaciones (costes, trazabilidad, disponibilidad y prediccin de cosechas, salarios, etc.), pasando por el envasado, hasta el despacho. Nuestra herramienta de planificacin de recursos empresariales est integrada en Microsoft Dynamics Nav (Navision) para la gestin de las cuentas y la facturacin.

58

Ref: GR_29198
Technology Offer

Title: ADVANCED BIOSENSORS FOR FOOD SAFETY ANLISIS Laboratory of Plant Physiology of the Agricultural University of Athens (AUA), offers ultra-advanced analytical systems for the detection of pesticides and toxins in agricultural and food products. The products provide high throughput, ultrarapid assay capabilities at a very competitive cost. Recent incidents of pesticide residue identification in vegetables by major supermarket chains heightened consumer's awareness of food and its production. Furthermore, changes in legislation along with the increase of consumer's interest have impacted the demand for food safety assurance along the whole supply chain from the farm to retailer's shelf. Food control laboratories around the globe use conventional techniques, which are unable to cover the needs of the domestic market, thus the offer to demand ratio is extremely low. Standard methods of pesticide residue analysis, though accurate, are usually very slow, delivering a test result within days or even weeks, thus postponing the export/import of agricultural commodities. In addition, the cost of the test is usually high (exceeding 200 Euros or much more), while food analysis is rarely decentralized, i.e. samples are not tested on site but have to be sent to central analytical labs. The BERA PESTICIDE/TOXICITY SENSOR represents a totally new generation of analytical instruments, enabling the implementation of food safety analysis by even minor users, such as small agricultural unions or food companies. The biosensor is a nanogel containing tens of thousands of mammalian cells that are sensitive to pesticides. The technique uses MIME cells, which carry artificial receptors on their surface. Binding of pesticides/toxins to the receptors causes a change in membrane structure and consequently a change in the membrane's electric potential. This change is detected by using a microelectronic circuit, connected to a computer and its results are presented with the help of special software. In this way when a positive sample is assayed, a characteristic signature-like change in electrical potential is produced. PERFIL EN ESPAOL Ttulo: BIOSENSORES AVANZADOS PARA ANLISIS DE SEGURIDAD ALIMENTARIA. El Laboratorio de Fisiologa Vegetal de la Universidad Agrcola de Atenas (AUA) ofrece un sistema analtico de ltima generacin para la deteccin de pesticidas y toxinas en productos agrcolas y alimentarios. Dichos productos ofrecen funciones de anlisis ultra rpidas de alto rendimiento a precios muy competitivos.

59

Ref: AF_29257
Technology Offer

Title: SEED TESTING SERVICES Germination .- This is assessed using dedicated facilities such as the Jacosean germinator that commonly assesses the germination of 400 seeds after 7-10 days incubation. Results are expressed as a percentage of total seed in the following categories: normal seedlings, abnormal seedlings and un-germinated seeds. Further testing as to whether any pathogens were responsible for poor germination can also be performed if required. Purity .- The sample is examined for a range of contaminants e.g. other seed, trash (soil, ergots and plant debris etc). Each component part is weighed in grams and percentages calculated. Other Seeds by Number .- Any contaminant seed (e.g. weed seeds) found in the sample are counted and identified to species or genus as appropriate. The service draws on molecular expertise in the detection of GM traits (e.g. GT73 Round-up ready oil seed rape) delivered by Fera s Molecular Technology Unit. The laboratory also offers a comprehensive screening package for other traits such as fungal mycotoxins and pesticide residues. The seed testing service has built up a large reference collection of seed borne pests and diseases in addition to an extensive weed seed collection. Members of the team actively participate in ISTA, The European Plant Protection Organisation (EPPO) and the International Plant Protection Confederation (IPPC) panels. PERFIL EN ESPAOL Ttulo: SERVICIOS DE ANLISIS DE SEMILLAS. En el servicio se aplica la experiencia en tecnologa molecular de la Unidad de Tecnologa Molecular de Fera con el objetivo de detectar caractersticas de modificacin gentica (por ejemplo, colza GT73 Roundup ready). El laboratorio ofrece tambin paquetes de evaluacin integral de otras caractersticas como micotoxinas y residuos de pesticidas. El servicio de anlisis de semillas ha recopilado extensas colecciones de plagas y enfermedades propagadas por semillas y bancos de semillas de plantas adventicias. Los miembros del equipo participan activamente en grupos de la ISTA (Asociacin Internacional de Anlisis de Semillas), la Organizacin Europea para la Proteccin de las Plantas (EPPO) y la Confederacin Internacional para la Proteccin de las Plantas (IPPC).

60

Ref: AF_29258
Technology Offer

Title: FC24 FOOD CONTAMINANTS ONLINE FC24 is a regularly updated comprehensive guide to EU food contaminants legislation and residue limits; Including metals, nitrates, veterinary drugs, pesticides and dioxins. It is designed to meet the needs of food industry professionals connected with: Food production Own label food retail Importing produce and food stuffs into the EU Food testing National regulatory standards for export into the EU Food produce and processing for export to the EU PERFIL EN ESPAOL Ttulo: FC24: CONTAMINANTES DE ALIMENTOS EN LNEA. La FC24 es una gua exhaustiva en constante actualizacin sobre la legislacin de la UE en materia de contaminantes de alimentos y lmites de residuos. Entre los contaminantes descritos en ella pueden encontrarse metales, nitratos, frmacos veterinarios, pesticidas y dioxinas. La gua est diseada para satisfacer las necesidades de los profesionales de la industria alimentaria relacionados con: La produccin de alimentos La comercializacin de alimentos de marcas propias La importacin de productos y alimentos a la UE El anlisis de alimentos Las normativas de regulacin nacionales para la exportacin a la UE La produccin y el procesamiento de alimentos para su exportacin a la UE

61

Ref: AF_29259
Technology Offer

Title: FOOD ANALYTICAL SERVICES Fera s scientific expertise, and detailed knowledge of current and emerging regulations puts them at the forefront of test development and analysis in the areas of food authenticity, genetic modification, contaminants and residues. Environmental Contaminants.- Organic environmental contaminants occur in many marine and animal based foods at very low concentrations. Fera has developed an extensive suite of highly sensitive tests capable of detecting these toxic chemicals in what are considered to be the major sources of human exposure; meat, poultry, fish, milk, eggs and their products. Food Contaminants.- Fera provides a full suite of analytical tests that address food contaminants restricted under EU food safety legislation. We specialise in testing for and identifying the levels of mycotoxins, contaminants migrating from food contact materials, contaminants resulting from food processing and illegal use of food additives. GM and Food Authenticity.- Fera uses the most accurate chemical and molecular testing methods to confirm authenticity and provenance of foods, as well as offering up to date advice and guidance on food authentication issues. Fera helps companies throughout the food supply chain to protect integrity and monitor compliance with labelling requirements such as those arising through use of alternative or genetically modified ingredients. PERFIL EN ESPAOL Ttulo: SERVICIOS DE ANLISIS DE ALIMENTOS El servicio de anlisis de residuos de frmacos veterinarios de Fera est diseado para detectar residuos de baja concentracin en matrices complejas como tejidos animales y productos lcteos y tambin en alimentos procesados y comidas preparadas cuando no se dispone de la materia prima con la que se fabricaron. Su bagaje cientfico y su profundo conocimiento de las normativas actuales y emergentes sita a Fera a la vanguardia del desarrollo de pruebas y anlisis para los mbitos de la autenticidad de los alimentos, la modificacin gentica y la deteccin de residuos y contaminantes.

62

Ref: GB_29262
Technology Offer

Title: A NOVEL FREEZING TECHNOLOGY FOR FOOD PRODUCTS A large Institute of Further & Higher Education in the UK internationally renowned by industry and governments developed a freezing process that does not alter the integrity of food produce. The Cells Alive System (CAS) adds a new dimension to freezing technology. By keeping the molecules moving during freezing, ice crystal development within the cell is restricted until a point at which the super cooled product freezes in a single event as opposed to a prolonged gradual freezing which can allow the formation of large ice crystals damaging individual cells. By minimising the size of the ice crystals, CAS ensures the delicate cell structure is preserved. The result is a product that when properly thawed has as near as possible the qualities of the fresh product. The Institute s Enterprise and Research team has a long term strategy to be at the leading edge of research, innovation, product development and green technical issues. The Cells Alive System (CAS) adds a new dimension to freezing technology. Combining the conventional freezing process with a magnetic field causing molecules to vibrate results in the thawed product maintaining a much greater quality. By keeping the molecules moving during freezing, ice crystal development within the cell is restricted until a point at which the super cooled product freezes in a single event as opposed to a prolonged gradual freezing allowing the formation of large ice crystals which can damage individual cells. By minimising the size of the ice crystals, CAS ensures the delicate cell structure is preserved. The result is a product that when properly thawed has as near as possible the qualities of the fresh product. PERFIL EN ESPAOL Ttulo: UNA REVOLUCIONARIA TECNOLOGA DE CONGELACIN PARA PRODUCTOS ALIMENTARIOS. El Sistema de Clulas Vivas (CAS, por sus siglas en ingls) aporta una nueva dimensin a la tecnologa de congelacin. Al permitir el movimiento de las molculas durante el proceso de congelacin se limita la formacin de cristales de hielo, y en un momento determinado el producto ultra refrigerado se congela en un nico momento (al contrario de lo que sucede con la congelacin gradual prolongada, que puede suscitar la formacin de grandes cristales de hielo y daar las clulas). Al minimizar el tamao de los cristales de hielo, el CAS garantiza la conservacin de la delicada estructura de las clulas. El resultado es un producto que, si se descongela adecuadamente, tiene unas propiedades que se asemejan en el mayor grado posible a las de un alimento fresco.

63

Ref: ES_29287
Technology Offer

Title: IMPROVING COLOR QUALITY AND STABILITY OF RED WINES DURING WINEMAKING AND AGEING. OPTIMIZATION OF MICRO-OXIGENATION TREATMENTS, BARREL AGEING AND OTHER ALTERNATIVES. VALORISATION OF WINERIES BY-PRODUCTS This research group belongs to the University of Murcia. Our research activity is focused in the main areas of knowledge: viticulture and enology. In the enology technology area our activity mainly deals with the scientific and technological development of high quality wines, mainly focused in the studies of polyphenols for improving and preserving wine color as well as for their importance for human health. We have expertise in the use of several technologies for the production of high quality wines and with higher content of bioactive polyphenols able to deliver a health benefit. We can design micro-oxigenation programs, studies of the best ageing system for quality wines. PERFIL EN ESPAOL Ttulo: MEJORA DEL COLOR, LA CALIDAD Y LA ESTABILIDAD DE LOS VINOS TINTOS DURANTE SU PRODUCCIN Y ENVEJECIMIENTO. OPTIMIZACIN DE TRATAMIENTOS DE MICROOXIGENACIN, ENVEJECIMIENTO EN BARRICA Y OTRAS ALTERNATIVAS. VALORIZACIN DE LOS DERIVADOS DE LAS BODEGAS. Este grupo de investigacin pertenece a la Universidad de Murcia. Nuestra actividad investigadora se centra en dos reas principales de conocimiento: la viticultura y la enologa. En el mbito de la tecnologa enolgica nuestra actividad se relaciona principalmente con el desarrollo cientfico y tecnolgico de vinos de alta calidad, centrndose principalmente en estudios sobre polifenoles para la mejora de la conservacin del color de los vinos y su importancia para la salud. Contamos con una amplia experiencia en la utilizacin de varias tcnicas de produccin de vinos de alta calidad y altos contenidos de polifenoles bioactivos, capaces de aportar beneficios para la salud. Nuestro grupo puede disear programas de microoxigenacin y estudios de optimizacin de sistemas de envejecimiento para vinos de alta calidad.

64

Ref: ES_29292
Technology Offer

Title: HYDROXYTYROSOL (HIGH LEVEL QUALITY), THE MOST POWERFUL NATURAL ANTIOXIDANT, LIKE FOOD ADDITIVE Company devoted to extensive Research and Development and to produce high quality level of natural anti oxidant products obtained by chemical and enzymatic processes. HYDROXYTYROSOL and HYDROXYTYROSOL ACETATE, which are the highest known natural antioxidants. Both will be commercially launched in November of 2009, being SEPROX BIOTECH the first company offering HYDROXYTYROSOL ACETATE all over the world. Spanish Biotech Company has developed a production process based on chemical and enzymatic methods to produce HYDROXYTYROSOL, the most potent natural antioxidant. Previously obtained from the Olive, its levels of purity were below those obtained by SEPROX BIOTECH. SEPROX BIOTECH sells HYDROXYTYROSOL (HT) as acetate in powder form or as such pure form as a dense liquid. In both cases purity is higher than 99,0%. Usual components of the Mediterranean diet are vegetables, fruits, legumes, grains and olive oil as a main source of fat. Natural antioxidants present in food are able to control and what is more important, to scavenge free radicals, thus preventing their harming effects. Biological benefits of olive oil consumption are linked to the presence in high amounts of hydroxytyrosol and its precursor oleuropein in unrefined olive oil. PERFIL EN ESPAOL Ttulo: HIDROXITIROSOL (DE ALTA CALIDAD), EL MS POTENTE DE LOS ANTIOXIDANTES NATURALES, COMO ADITIVO ALIMENTARIO. Empresa dedicada a la investigacin y el desarrollo extensivos y a la produccin de productos antioxidantes naturales de alta calidad obtenidos a partir de procesos qumicos y enzimticos. La empresa espaola BIOTECH ha desarrollado un proceso de produccin basado en mtodos qumicos y enzimticos para la produccin de HIDROXITIROSOL, el ms potente de los antioxidantes naturales. Los niveles de pureza de este producto, que anteriormente se obtena del aceite de oliva, eran hasta ahora inferiores a los obtenidos por SEPROX BIOTECH.

65

Ref: GR_29299
Technology Offer

Title: CRITICAL POINTS IN POST-HARVEST CHAIN FOR QUALITY REDUCTION IN FRUITS AND VEGETABLES DUE TO BRUISING Center of Research and Technology Thessaly (CERETETH) is a non-profit entity organized under the auspices of the General Secretariat for Research and Technology of the Greek Ministry of Development functioning since 2006. Instrumented spheres (IS) are available today and equipped with sensors and logger to count, evaluate and log in real time any rough handling of perishable produce. A methodology has been developed to use IS to find critical points in the post-harvest chain of perishable produce sufficient to cause damage and quality reduction, to propose solutions and evaluate the efficiency of these improvements. These measurements are coupled with real-time development of data on damage threshold susceptibility of each cultivar and fruit quality status. Instrumented spheres of different sizes can be used to evaluate possible damage to fruits and vegetables from drops and rough handling in general. This may or may not cause damage to perishable commodities including most fruits and vegetables. Thus evaluation of severity of rough handling must be coupled with threshold to damage evaluation for each cultivar and fruit quality status. This can be part of research development and innovations related to perishable handling or part of evaluation of machinery functioning, improvement proposals and applications and the result of these improvements. PERFIL EN ESPAOL Ttulo: PUNTOS CRTICOS DE LA REDUCCIN DE LA CALIDAD DE FRUTAS Y VERDURAS COMO CONSECUENCIA DE MAGULLADURAS EN LA CADENA DE POST-RECOLECCIN. El Centro de Investigacin y Tecnologa de Tesalia (CERETETH) es un organismo sin nimo de lucro en funcionamiento desde el ao 2006 y amparado bajo la Secretara General de Investigacin y Tecnologa del Ministerio de Desarrollo griego. En la actualidad hay disponibles esferas instrumentadas equipadas con sensores y registradores para contar, evaluar y registrar en tiempo real cualquier manipulacin violenta de productos perecederos. Con el fin de proponer soluciones y evaluar la eficacia de estas mejoras, se ha desarrollado una metodologa para detectar, mediante esferas instrumentadas, puntos crticos que puedan provocar daos y reducir la calidad en las cadenas de post-recoleccin de productos perecederos.

66

Ref: ES_29308
Technology Offer

Title: RAPID FOOD SECURITY SYSTEM OF ANY MICROBIAL SPECIES Molecular Diagnostics Center (MDC) is an innovation biotechnology company (spin-off) located in Orihuela, Alicante (Spain), based on the research, development, and validation of new rapid genetic methods to detect but also identify microbial pathogens in food, water, air, and clinical samples. MDC offers services of genetic analysis and technical support for broad market applications. Pathogen detection in food products are a growing concern. Contaminated products are a food health concern and can damage corporate image and revenues. Current available testing methods are slow and inefficient, costing money and time. Our Technology offered as a result of a strategic agreement for the distribution of the new technology R.A.P.I.D Food Security System (FSS) in Spain and Portugal. This system has been developed for the fast detection of three Food borne pathogens (Salmonella spp., Listeria spp., E.coli 0157:H7) using the R.A.P.I.D. LT real-time PCR system. This new system provides faster results for improved safety, accuracy and bio-surety of your finished food product. Combined with AOAC approved pooling protocols the system offers a low cost method for improved food security. Also, we have design, validate and package your real time PCR Kit specific of any pathogen that the customer proposes for use in this equipment. PERFIL EN ESPAOL Ttulo: RPIDO SISTEMA DE SEGURIDAD ALIMENTARIA PARA LA DETECCIN DE CUALQUIER ESPECIE MICROBIANA El Molecular Diagnostics Center (MDC) es una innovadora empresa biotecnolgica situada en Alicante, cuya principal actividad es la investigacin, el desarrollo, y la validacin de nuevos mtodos rpidos de deteccin gentica pero tambin la identificacin de patgenos en comida, aire, agua y muestras clnicas. MDC ofrece servicios de anlisis gentico y asistencia tcnica para cualquier sector del mercado susceptible de aplicacin. La deteccin de patgenos en alimentos es una preocupacin creciente. Los mtodos de anlisis actuales son lentos e ineficientes, que cuestan dinero y tiempo. Con este sistema podr saber si sus productos estn correctamente en slo una hora.

67

Ref: ES_29366
Technology Offer

Title: INNOVATIVE ANALYTICAL METHODS FOR THE QUALITY CONTROL AND CHARACTERIZATION OF DATES (PHOENIX DACTYLIFERA) The Analytical Atomic Spectrometry Group of the University of Alicante has a broad experience and know-how in developing analysis methods using both chromatographic and spectrometric techniques. This know-how is applied to food analysis and to the development of customized analysis methods. Innovative analytical methods are being developed for the chemical characterization of both, inorganic and organic chemical composition of dates. The methodology developed paid special attention on sample preparation and storage that result two of the main sources of errors during the analysis. Freezedrying, high speed grinding with carbide blades and Microwave radiation are employed. Inductively Coupled Plasma Atomic Emission and Inductively Coupled Plasma Mass Spectrometry are employed for inorganic characterization of trace and ultratrace elemental analysis. Elemental information is employed for the chemometric characterization of date origin and variety. Direct solid analysis by IR and Raman spectroscopy are used for the characterization of the organic composition (sugars). The proposed methodologies allow the accurate elemental quantification and the rapid characterization of the main sugars.

68

Ref: AF_29383
Technology Offer

Title: DMD: DIETARY MOLECULAR DIAGNOSIS NUTREN-nutrigenomics is a biomedical research group of the University of Lleida (Spain). Our research activities are focused to Healthy Nutrition, Ageing and Agerelated Diseases, Neurodegeneration and Nutrigenomics. We are the external R&D Department for those innovative companies aiming to develop novel products or test those existing with added high-value. We have been selected as TECNIOQuality member, a brand that comprises the main technology transfer centres and agents in Catalunya under an ISO-9001 quality innovation scheme. Most of the current dietary recommendations for health improvement do not take into account the unique molecular profile (genetic, metabolic and metagenetic) of individuals. This may be the cause for lack of long-term effect of drastic dietary changes, and, most importantly, could derive into health problems. To solve this, we have designed DMD. This system results from a combination of excellent state-of-the-art knowledge and pioneering analytical technologies consisting of advanced genomics, metabolomic-lipidomic and metagenomic nutritional analyses. In this way after an initial diagnosis, every individual will benefit from a completely personalized diet, in order to enhance circulating nutritional profiles. After a period of diet implantation, follow-up milestones are designed for further adaptation in those areas where diet will induce changes, such as metabolome and metagenome. PERFIL EN ESPAOL Ttulo: DMD: DIAGNSTICO DIETTICO MOLECULAR Nutren-nutrigenomics es un grupo de investigacin biomdica de la Universidad de Lleida. La mayora de las recomendaciones dietticas actuales para la mejora de la saludo no tienen en cuenta el perfil molecular nico de los individuos. Esto puede ser la causa a largo plazo de los drsticos cambios en la dieta y, lo ms importante, podra derivar en problemas de salud. Para solucionar esto hemos diseado el DMD (Diagnstico Diettico Molecular). DMD es til para ofrecer recomendaciones dietticas personalizadas por lo que es tila para dietistas, nutricionistas, doctores, etc. ya que pueden monitorizar los efectos de la dieta en deportistas, nios, pacientes, etc.

69

Ref: ES_29384
Technology Offer

Title: FOOD SECURITY Institute of Plant Biotechnology. Unit of Microbiology and Food Security. Activities, products and services: development and application of technology in microbial organisms on food. The Group is interest in technical and research cooperation. Heat resistance of microorganisms. Optimization of heat treatments. Natural antimicrobial substances. Combined processes for assurance of microbial safety in minimally processed food. Predictive microbiology. Pathogens detection in food industry (HACCP). Proteomics and flow cytometry. Benefits: food safety. PERFIL EN ESPAOL Ttulo: PRODUCTORES E INDUSTRIAS ALIMENTARIAS. Descripcin de la tecnologa: nuevas tcnicas de preservacin de alimentos. Determinacin de la resistencia al calor de microorganismos alterantes y patgenos. Validacin biolgica mediante microorganismos indicadores. Compuestos antimicrobianos de origen natural. Establecimiento de procesos combinados para garantizar la seguridad microbiolgica en alimentos mnimamente procesados. Microbiologa predictiva. Evaluacin de patgenos y alterantes en las lneas de procesado industrial (APPCC). Determinacin de mecanismos de resistencia. Protemica, citometra de flujo. Beneficios: mayor seguridad alimentaria.

70

Ref: ES_29387
Technology Offer

Title: PROTECTION OF VEGETABLES AND FRUITS TO PEST AND DISEASES. DEVELOPMENT OF STRATEGIES OF BIOCONTROL ON THE FARM AND DURING POSTHARVEST. Institute of Plant Biotechnology. Units of Resistance to Diseases and Plant Resources. Activities, products and services: prevention of pest and diseases in plants and use of germoplasm for plant production. The Groups are interest in technical and research cooperation. Technology consists in Phytochemical analysis, Introduction and adaptation of new food crops, Resistance to diseases and Biological control. Benefits: higher food production and safety. Innovating aspects: use of wild germoplasm with high economic potential. Main advantages: increased number of products offered to consumers. Increased food safety. PERFIL EN ESPAOL Ttulo: PROTECCIN DE FRUTAS Y HORTALIZAS CONTRA PLAGAS Y ENFERMEDADES. DESARROLLO DE ESTRATEGIAS DE BIOCONTROL EN EL CAMPO Y DURANTE LA POSTCOSECHA. Descripcin de la tecnologa: Anlisis de fitoqumicos. Introduccin y adaptacin de nuevos cultivos. Resistencia a enfermedades. Control biolgico. Beneficios: mayor produccin y seguridad. Aspectos innovadores: uso de germoplasma silvestre con alto potencial econmico. Principales ventajas: mayor nmero de productos ofrecidos a los consumidores.

71

Ref: ES_29401
Technology Offer

Title: NEAR INFRARED SPECTROSCOPY FOR ANALYTICAL AUTOMATIZATION OF FOOD PROCESSES TECNOVA is the Technological Center of the Agriculture Auxiliary Industry. Among the differents services are Innovation managemet, R&D projects, agronomics and food safety analysis. Technological asisstance for fresh cut products, ready to eat food industrial processing. Nutraceutical products. Non-destructive analysis technologies (Near Infrared spectroscopy). Design production processes and laboratories for food industry (key in hand projects). The NIR technology is an innovative technology that is already being applied in different agro-food sectors and is expanding to another sectors of the following aspects: Speed of analysis, giving results in minutes. This provides a high speed of response to the decision-making. Nondestructive technique, the products are not altered. Clean, because the tecnology no requires reagents and no generate waste. Little or no sample preparation. Low cost per sample. Easy to use. PERFIL EN ESPAOL Ttulo: CERCA DE LA ESPECTROSCOPIA DE INFRARROJOS PARA LA AUTOMATIZACIN DE LOS PROCESOS DE ANLISIS DE ALIMENTOS Tecnova es un Centro Tecnolgico de la industria auxiliar de la agricultura. Entre lso diferentes servicios que ofrece estn los de gestin de la innovacin, proyectos de I+D y anlisis de seguridad alimentaria. La tecnologa Nir es una tecnologa innovadora que est siendo aplicada a diferentes sectores agroalimentarios y est expandiendo a otros sectores. Sus principales ventajas son: - Velocidad de anlisis, ofreciendo resultados en minutos. - Tcnicas no destructivas, los productos no estn alterados, etc.

72

Ref: DE_28903
Technology Offer

Title: ANALYTICAL METHOD OF EDIBLE OIL FOR ILLEGAL THERMAL TREATMENT OF COLD-PRESSED OILS HMI Analytik GmbH was founded more than 50 years ago and is today the biggest private accredited testing laboratory for quality control and consumer protection in Saxony-Anhalt. Field of activities - Chemical and mikrobiological analytik - Consultancy - Official expertise - Training courses Heat treatment is used to produce good quality from low-grade oil. This method is equal to fallacy of consumers.

73

Ref: ES_29423
Technology Offer

Title: NEW DECONTAMINATION SYSTEM BASED ON PLASMA TECHNOLOGY Leitat is a Technological Centre specialized in new materials and production technologies. LEITAT develops R&D activities in the areas of materials science, environment, surface treatments, biotechnologies and renewable energies with a deep knowledge and experience on the technological transfers to several industrial sectors. LEITAT is recognised by the Spanish Government as a CIT (Centre of Technological Innovation) and is one the five Technology Centres accredited by the Regional Government of Catalonia. LEITAT is member of the FEDIT (Federation of Technological Centres in Spain) and the IT Network of the Catalan Regional Government. Plasma technology is usually applied in many industrial processes of sectors such as automotive, semiconductors, packaging, optics, membranes, etc. The ability of plasma technology to decontaminate different types of materials (metals, polymers, ceramics, food, textiles, etc.) is well-known and well-referenced in the bibliography. Plasma equipment can be classified according to the pressure of operation, for example, as Low Pressure Plasma (LPP) or Atmospheric Pressure Plasma (APP). APP equipments can be integrated in a manufacturing line process, while LPP machines operate in discontinuous mode and are less suitable to be implemented in a production line. Due to certain great advantages of APP, the manufacturing industry of plasma equipment is focusing its activity in the development of new APP machines for industrial applications. Plasma sterilization is a new low-temperature technique for decontaminating products that is capable of destroying all toxic and cancerogenic agents without the severe drawbacks of high-temperature sterilization methods. PERFIL EN ESPAOL Ttulo: NUEVO SISTEMA DE DESCONTAMINACIN BASADO EN LA TECNOLOGA DEL PLASMA. La tecnologa del plasma est usualmente aplicada en muchos procesos industriales en sectores como la automocin, semiconductores, envasado, ptica, etc. La capacidad del plasma para descontaminar diferentes tipos de materiales como metales, polmeros, alimentos, etc. es bien conocida. El Centro Tecnolgico ofrece un nuevo sistema de descontaminacin basado en la tecnologa del plasma aplicable a los envases de alimentacin, esterilizacin de alimentos y limpieza de superficies de equipos.

74

Ref: ES_29425
Technology Offer

Title: EDIBLE COATINGS FOR FOOD PROTECTION Leitat is a Technological Centre specialized in new materials and production technologies. LEITAT develops R&D activities in the areas of materials science, environment, surface treatments, biotechnologies and renewable energies with a deep knowledge and experience on the technological transfers to several industrial sectors. LEITAT is recognised by the Spanish Government as a CIT (Centre of Technological Innovation) and is one the five Technology Centres accredited by the Regional Government of Catalonia. LEITAT is member of the FEDIT (Federation of Technological Centres in Spain) and the IT Network of the Catalan Regional Government. Edible coatings have been applied to foods for centuries or perhaps millennia. Waxes, polishes, shellac, sugar, salt, and their derivatives and analogues have all been used to coat foods to reduce moisture, oxygen or flavour gains or losses. Coatings also enhance the appearance of fruits and vegetables and frequently contain other functional entities to retard insects, microorganisms, oxidation, and other intruders that would diminish the product. Edible coatings are designed to maintain just-harvested quality of fruits and vegetables throughout storage, transport and retail display right through to the consumer. They are based on whey proteins, alginate, waxes (mesquite gum, Candelilla wax or paraffin) combined with some active agents such as essential oils (raspberries, cinnamon, etc.). PERFIL EN ESPAOL Ttulo: RECUBRIMIENTOS COMESTIBLES PARA PROTEGER ALIMENTOS. Se utilizan ceras, glaseados, gomas laca, azcares, sales y sus derivados y anlogos para recubrir alimentos y reducir la prdida de humedad, oxgeno o sabor. Adems, los recubrimientos mejoran la apariencia de las frutas y verduras y con frecuencia incorporan otros organismos funcionales que repelen los insectos, microorganismos y otros invasores o evitan la oxidacin, preservando con ello la calidad de los productos. Los recubrimientos comestibles se disean con el fin de mantener la calidad de las frutas y verduras recin recolectadas durante las fases de almacenamiento, transporte y venta. Estos recubrimientos se elaboran a partir de protenas de suero, alginatos y ceras (goma de algarrobo, cera Candelilla o parafina) combinados con agentes activos como aceites esenciales (frambuesa, canela, etc.).

75

Ref: ES_29441
Technology Offer

Title: NIR TECHNOLOGY ASSESSMENT FOR MONITORING FOOD QUALITY NIRSoluciones S.L. is a spin-off of the University of Cordoba founded in 2002. NIRSoluciones S.L. is dedicated to the implementation of NIRS technology projects in agro-industrial firms, as a tool for innovation in quality control systems. Acting as a technological consulter, its activity covers from assessing about instruments selection to the calibrations development and routine NIRS prediction. The NIR Technology is a versatile technique with reduced or eliminated sample preparation, decreased costs and analysis time in addition to easy handling in routine analysis. The NIR technology is a green analytical technique since it does not use reactive nor produce residues. Due to its rapid response (1-2 seconds per sample), NIR technology is easy to implement in the food industry. However, it requires a complex calibration process that is the key of the success of its application in agro-food industry. For this reason, the assessment of highly qualified NIR specialist is required in order to get the success of the project. PERFIL EN ESPAOL Ttulo: TECNOLOGA NIR PARA EL CONTROL DE CALIDAD DE LOS ALIMENTOS NIRSoluciones S.L. se dedica a la implementacin de proyectos con tecnologa NIR en empresas del sector agroindustrial, como herramienta para la innovacin de los sistemas de control de calidad. La tecnologa NIR es una tcnica versticl que reduce o elimina el proceso de preparacin de la muestra, reduciendo costes y tiempos de anlisis adems de su fcil manejo en los anlisis rutinarios. Debido a su velocidad de respuestas (Entre 1 y 2 segundos por muestra), la tecnologa NIR es fcilmente implantable en la industria alimentaria.

76

Ref: ES_29447
Technology Offer

Title: HIGH SENSIBILITY AND SELECTIVITY IMMEDIATE IDENTIFICATION AND CHARACTERIZATION OF SAMPLES BY USING LASER LIBS/NNS TECHNOLOGY. The Complutense University of Madrid is the oldest and biggest university in Spain. The developed method allows using the LIBS technique as a tool for quantitative analysis, unlike the use that has traditionally got for qualitative analysis. The new technique based on the combination of LIBS with mathematical algorithms makes an instantaneous identification of the sample by creating a fingerprint of the same which differentiates it from any other sample. The technique presents some characteristics that give it several advantages. Thus, this new technique doesn t require a previous treatment; the analysis may be carried out into any state, in few seconds, in a non-destructive way and in concentrations on the order of ppm. The method has an optimal relationship cost-efficiency for the detection of a wide range of products allowing not only saving time in production cycles but also increasing the number of samples to be controlled. PERFIL EN ESPAOL Ttulo: IDENTIFICACIN INMEDIATA Y CARACTERIZACIN DE MUESTRAS UTILIZANDO TECNOLOGA LIBS/NNS. La Universidad Complutense de Madrid es la Universidad ms grande y antigua de Espaa. La tecnologa desarrollada permite utilizar la tcnica LIBS como herramienta para el anlisis cuantitativo a diferencia del uso que tradicionalmente tiene para el anlisis cualitativo. La nueva tcnica basada en la combinacin de LIBS con algoritmos matemticos permite una identificacin inmediata de la muestra mediante la creacin de una "huella digital" de la misma que la diferencia de cualquier otra muestra. El mtodo tiene una ptima relacin coste-eficiencia para la deteccin de una amplia gama de productos que permiten no slo ahorrar tiempo en los ciclos de produccin, sino tambin aumentar el nmero de muestras para ser controlado. La tecnologa puede ser utilizada para el control de calidad de las muestras de agua, alimentos o productos biolgicos activos en la industria qumica, farmacutica o la industria alimentaria.

77

Ref: ES_29463
Technology Offer

Title: MICROSOFT DYNAMICS CRM Increase Your Business Success with Microsoft Dynamics CRM. Build customer loyalty to drive repeat business. Used by leading companies worldwide, business solutions from Microsoft Dynamics CRM are: Flexible, with options for deployment, purchase, and access. Familiar and easy to use because it works like other Microsoft products. Designed to fit your business through extensive customization and partner offerings. Sales Force Automation Customer Service Marketing PERFIL EN ESPAOL Ttulo: MICROSOFT DINAMICS CRM Microsoft Dynamics CRM 4.0 es un sistema de gestin de relaciones con el cliente (CRM, del ingls Customer Relationship Management) completamente integrado. Ofrece la posibilidad de crear y mantener una visin completa de los datos de clientes desde el primer contacto hasta la compra y postventa.

78

Ref: ES_29466
Technology Offer

Title: RAPID PROTOTYPE (LFIA) TO DETERMINE CONTAMINANTS IN WATER AND FOODS Rapid lateral-flow immunochromatographic assays (LFIA) test kits for on-site testing of different analytes (pesticide, antimicrobial drugs, allergens, mycotoxins, and so on) in water and agro-food products. The rapid results using the naked eye (15 min.) is an important advantage to take decisions that allow suitable performances. Portability and both simplicity of handling and interpretation data allow carrying out the determination of target analyte in situ and in a real time, in contrast with conventional method which need the concourse of trained personnel and sophisticated equipment.

79

Ref: ES_29617
Technology Offer

Title: DETECTION AND QUANTIFICATION OF PESTICIDES IN OLIVES IFAPA is an institute with 19 centres of research, training and technology transfer located all through Andalusia. We are a multidisciplinary human equipment with a wide range of instrumental and technology knowledge. We work on several agriculture products such as olive oil, wine, milk product, fruit and vegetables. Our work is focus on company requirements stressing the importance of the transference of knowledge between public bodies (as IFAPA) and private companies and cooperatives. One group of the Postharvest technology and Food Industry area has developed several methods based on NIRS (Near-Infrared Spectroscopy) and chemometrics to detect and quantify pesticides in olives. Quality and, therefore, pesticides determination is an important issue in food industry and particularly in olive oil sector. At present we are working to extend our study based on NIRS to the quantification of total lipid yield and acidity in the olives prior to entering in the olive oil mill. PERFIL EN ESPAOL Ttulo: DETECCIN Y CUANTIFICACIN DE PESTICIDAS EN OLIVAS El Instituto Andaluz de Investigacin y Formacin Agraria, Pesquera, Alimentaria y de la Produccin Ecolgica (IFAPA) es una organizacin que tiene como objetivo contribuir a la modernizacin de los sectores agrario, pesquero y alimentario, as como a la mejora de su competitividad a travs de la investigacin, el desarrollo, la transferencia de tecnologa y la formacin. La deteccin de pesticidas es un aspecto importante en la industria alimentaria y concretamente en el sector de la oliva. Uno de los grupos de tecnologa postcosecha y el rea de industria alimentaria ha desarrollado varios mtodos basados en la tecnologa NIR para detectar y cuantificar pesticidas en las olivas.

80

Ref: ES_29474
Technology Offer

Title: NOVEL RADIO TRACKING TECHNOLOGY WITGH 30CM ACCURACY USING ACTIVE TAGS AT VERY LOW POWER Sensing&Control is a company with a high degree of expertise on wireless sensor networks. The company develops and sell solutions using all leading technologies on this area. We are specialist on ZigBee, but we also work on other technologies. Our activity is focus on following markets: agriculture/environmental, energy management and location & tracking of assets/people. Sensing&Control's mission is to offer latest wireless technologies to new emerging market needs. We offer a novel radio location technology with 30 cm accuracy, using antennas located on the cealing (aprox 30 meters distance between antennas), a tag with a cell battery that can last more than 2 years including reprogrammable memory and temperature sensor. And on top of that an open web-based SW plaftorm that allows a seamless integration with any existing back-end software. Our solution is much cheaper than competitors with top leading performance. It is ideal for food tracking (includes temperature sensor) and the user can remotly record on each single tag using the same antenna, no need of local programming equipment: the user can record most relevant information of the asset like origin, destination, transport conditions and so on. The battery of the tag can last more than 2 years which makes feasible to reuse each tag on the system. PERFIL EN ESPAOL Ttulo: REVOLUCIONARIA TECNOLOGA DE SEGUIMIENTO POR RADIO CON UNA PRECISIN DE 30 CM QUE UTILIZA ETIQUETAS ACTIVAS A MUY BAJA POTENCIA. Sensing&Control es una empresa con un alto grado de especializacin en redes de sensores inalmbricos. Nuestra empresa ofrece una novedosa tecnologa de ubicacin con una precisin de 30 cm que utiliza antenas instaladas en techos (debe dejarse una distancia aproximada de 30 metros entre antenas) y una etiqueta alimentada por pilas que pueden durar ms de dos aos. Los equipos incluyen una memoria reprogramable y un sensor de temperatura. Adems de todo esto, el sistema dispone de una plataforma web de software libre que permite una integracin perfecta con cualquier software especializado.

81

Ref: ES_29476
Technology Offer

Title: WIRELESS SENSOR SYSTEM WITH EXCELLENT TRACK PERFORMANCE FOR MONITORING OF INDOOR/OUTDOOR PARAMETERS Sensing&Control is a company with a high degree of expertise on wireless sensor networks. The company develops and sell solutions using all leading technologies on this area. We are specialist on ZigBee, but we also work on other technologies. Our activity is focus on following markets: agriculture/environmental, energy management and location & tracking of assets/people. Sensing&Control's mission is to offer latest wireless technologies to new emerging market needs. Sensing&Control design and develops wireless sensor networks for monitoring. One of our designs were selected by a world consultancy company like Frost&Sullivan in June'2009, as an example on how applying latest wireless technologies on tha agriculture area. That design was tested in a real pilot test giving excellent track performance: with a trully mesh network, our nodes read a humidity sensor data each hour, it uses two AA batteries and the battery last +1 year. That system provides to our customer a low cost but very effective system for agriculture monitoring. The network can read data from sensors but also activate actuators (open/close water pipes, etc). PERFIL EN ESPAOL Ttulo: SISTEMA DE SENSORES INALMBRICOS CON EXCELENTES CAPACIDADES DE SEGUIMIENTO PARA LA MONITORIZACIN DE PARMETROS TANTO EN INTERIORES COMO EN EXTERIORES. Sensing&Control es una empresa con una amplia experiencia en el mbito de las redes de sensores inalmbricos. La empresa desarrolla y comercializa soluciones utilizando tecnologas lderes en este mbito y es especialista en ZigBee y otras tecnologas similares. Nuestra actividad se centra en los siguientes mercados: agricultura/medioambiente, gestin energtica y localizacin y seguimiento de mercancas/personas. El objetivo de Sensing&Control es ofrecer las ltimas tecnologas inalmbricas para satisfacer las necesidades de los nuevos mercados emergentes. Sensing&Control disea y desarrolla redes inalmbricas de monitorizacin. La multinacional de consultora Frost&Sullivan seleccion uno de nuestros diseos en junio de 2009 como ejemplo de la aplicacin de las ms modernas tecnologas inalmbricas al sector agrcola. Dicho diseo se prob en un ensayo piloto real que obtuvo excelentes resultados en cuanto a su capacidad de seguimiento (en redes malladas de alta complejidad nuestros nodos leen datos de sensores de humedad cada hora).

82

Ref: ES_29479
Technology Offer

Title: SCREEN-PRINTED INTEGRATED FUNCTIONAL MICROSYSTEMS, PATHOGEN DETECTION APPLICATION The DINAMIC Center aims to transfer technology derived from quality, cuttingedge research in multidisciplinary fields to improve the efficiency and quality output of various industrial processes. In-house research in chemical engineering, bioelectrochemisty, and nanotechnology provides biotechnological applications and solutions to overcome the challenges in modern industrial processes. Businesses can rely on the innovation and scientific resources of DINAMIC for an individualized solution to most difficult demands and challenges of their industry. DINAMIC has developed biosensors for application in the areas of clinical diagnosis, food regulation, and environmental monitoring. The center has ownership of various technologies and patents which in part explains its participation in a large number of R+D projects. Fast, reliable, selective and high sensitive pathogen detection from different samples is a necessary requirement in current legislation; besides today s society demands a decrease in the time to detect the presence of pathogens. A low-cost, easy-to-fabricate microsystem, where the electrodes are both structural and functional elements, capable of electrochemically detecting those microorganisms has been manufactured by screen-printing techniques. Capturing of the microorganisms in solution is carried out by paramagnetic immunoparticles that are then electrophoretically immobilized inside the microsystem. Immobilization, lysis and detection of the microorganism are operations that have been integrated inside the microsystem and are constantly electrochemically monitored. The electrochemical detection has been investigated by electrical and electrochemical impedance and by amperometric methods. PERFIL EN ESPAOL Ttulo: DESARROLLO DE MICROSISTEMAS Y BIOSENSORES FUNCIONALES INTEGRADOS DE IMPRESIN SERIGRFICA. El DINAMIC Center desea transferir la tecnologa derivada de su investigacin de vanguardia y alta calidad a mbitos multidisciplinares para mejorar la eficacia y calidad de los productos obtenidos a partir de diversos procesos industriales. La investigacin interna de su centro de ingeniera qumica, bioelectroqumica y nanotecnologa ha generado aplicaciones y soluciones biotecnolgicas encaminadas a superar dificultades asociadas con procesos industriales modernos.

83

Ref: GB_29480
Technology Offer

Title: ULTRASOUND TESTING FOR THE FOOD INDUSTRY The Food Chain provides an all-inclusive service to the food and drink industry including; improving production and products, meeting new technical challenges, problem solving via specialist designed experimental approaches, harnessing leading edge science for industrial application and seizing new commercial opportunities in food production. Ultrasound tomography allows you to see dynamic processes in a non-invasive way, this means being able to examine the freshness and concentration measurements of products as well as many other qualities. Ultrasound tomography allows you to see dynamic processes in a non-invasive way, enabling accurate analysis and evaluations of critical scenarios. Ultrasound tomography also provides non-destructive evaluation of the internal quality and latent defects of whole fruits and vegetables enhancing QC/QA procedures. Being able to see into a product has the added benefits of the inspection of some food packages in an entirely non-destructive way, often leading to the improvement of overall food product/process monitoring and increasing efficiencies. PERFIL EN ESPAOL Ttulo: TEST DE ULTRASONIDOS PARA LA INDUSTRIA ALIMENTARIA Food Chain ofrece un servicio integral al sector de la alimentacin y de las bebidas incluyendo: mejora de la produccin y de los productos, resolucin de problemas por medio de especialistas, deteccin de nuevas oportunidades comerciales en la produccin de alimentos, etc. La tomografa de ultrasonido le permite "ver" los procesos dinmicos en una forma no invasiva, lo que permite un anlisis preciso y evaluaciones de escenarios crticos. La tomografa de ultrasonido tambin proporciona la evaluacin no destructiva de la calidad interna y los defectos ocultos de frutas y vegetales mejorando el proceso de control de calidad.

84

Ref: GB_29482
Technology Offer

Title: RAPID SHELF LIFE CHECK UP - THE DETERMINATION OF A FOOD PRODUCT S SHELF LIFE QUICKLY AND ACCURATELY The Food Chain provides an all-inclusive service to the food and drink industry including; improving production and products, meeting new technical challenges, problem solving via specialist designed experimental approaches, harnessing leading edge science for industrial application and seizing new commercial opportunities in food production. The Rapid Shelf Life Check Up involves creating conditions for the product that simulate being left on the shelf for long periods of time, when actually the process has a much shorter time scale; the benefits include the following: The development of longer and more accurate shelf life predictions reducing costs and volumes of food waste. in turn

New sales opportunities including export as shelf lives can be altered to the required length and assessed quickly. Continual redevelopment, as new ingredients added to existing products, the newly altered shelf lives can be assessed time after time, therefore improving taste and accelerating the launch date of new products as they do not need to be tested in real time. PERFIL EN ESPAOL Ttulo: RAPID SHELF LIFE CHECK UPDETERMINACIN DE LA VIDA TIL DEL PRODUCTO RPIDAMENTE Y DE MANERA PRECISA El Rapid Shel Life Check Up es una tecnologa que permite crear condiciones para el producto que simulan ser dejado en el estante durante largos periodos de tiempo, cuando en realidad el proceso dura un periodo de tiempo mucho menor. Los beneficios que se pueden obtener de esta tecnologa son los siguientes: Desarrollo de predicciones de tiempo de vida de los alimentos ms precisa, reduciendo costes y volmenes de produccin. Nuevas oportunidades de ventas. Desarrollo continuo, como la adicin de nuevos ingredientes a los productos existentes pudiendo evaluar la vida til del nuevo producto rpidamente una y otra vez.

85

Ref: ES_29492
Technology Offer

Title: PICK-INSPECTION-AND-PLACE TECHNIQUES FOR FOOD PROCESSING The Control Systems and Industrial Computing Institute (ai2) is a research entity of the Polytechnic University of Valencia, oriented to approximate the results of its research works to companies and institutions. Institute ai2 offers services for developing Pick-Inspection-and-Place techniques for food processing. This means that during the transport process for packaging it can be performed quality control tests. We are looking for companies interesting in develop packaging food lines using high speed robotic pick-inspection-and-place. There are not standard robot gripper designs for food due to difficulties to find a device able to handling properly non rigid food objects. A gripper designer needs to know new materials, food properties, tridimensional food models, and also they are made in a lot of prototypes before to find an adequate solution. We have been working to find a process looking for speed up any gripper process design, especially for pick & place food operations. This design process is using last technologies in; 3D scan, CAD 3D, Finite Element Method, cinematic and dynamic mechanism software and dynamic analysis of pneumatic circuits. Additionally during the transport process it could be interesting to perform quality control tests. PERFIL EN ESPAOL Ttulo: TCNICAS DE INSPECCIN Y RECOGIDA PARA EL PROCESAMIENTO DE ALIMENTOS Los Sistemas de Control y el Instituto de Industria Computable (ai2) es una entidad de bsqueda de la Universidad Politcnica de Valencia, orientada a aproximar los resultados de sus investigaciones a las empresas e instituciones.El instituto ai2 ofrece servicios para desarrollar procesos de comida basados en recogida-inspeccin y establecer la tcnica. Esto significa que durante el proceso de empaquetado pueden ser hechos controles de calidad.Ahora estamos buscando empresas interesadas en desarrollar lineas de empaquetado de comida usando rpidos robots de recogida-inspeccin y deposito.No son robots cualquiera, si no avanzados robots especializados en operaciones de recogida y deposito. Tambin son capaces de realizar controles de calidad durante el proceso de transporte.

86

Ref: ES_29499
Technology Offer

Title: RAPID METHOD OF ANALYSIS. FOOD QUALITY&SAFETY IFAPA is an institute with 19 centres of research, training and technology transfer located all through Andalusia. We are a multidisciplinary human equipment with a wide range of instrumental and technology knowledge. We work on several agriculture products such as olive oil, wine, milk product, fruit and vegetables. Our work is focus on company requirements stressing the importance of the transference of knowledge between public bodies (as IFAPA) and private companies and cooperatives. IFAPA is an institute with 19 centres of research, training and technology transfer located all through Andalusia. We are a multidisciplinary human equipment with a wide range of instrumental and technology knowledge. We work on several agriculture products such as olive oil, wine, milk product, fruit and vegetables. Our work is focus on company requirements stressing the importance of the transference of knowledge between public bodies (as IFAPA) and private companies and cooperatives. PERFIL EN ESPAOL Ttulo: MTODOS RPIDOS DE ANLISIS. CALIDAD Y SEGURIDAD ALIMENTARIA El Instituto Andaluz de Investigacin y Formacin Agraria, Pesquera, Alimentaria y de la Produccin Ecolgica (IFAPA) es una organizacin que tiene como objetivo contribuir a la modernizacin de los sectores agrario, pesquero y alimentario, as como a la mejora de su competitividad a travs de la investigacin, el desarrollo, la transferencia de tecnologa y la formacin. El Instituto ofrece mtodos rpidos de anlisis para la mejora de la calidad y seguridad alimentaria.

87

Ref: ES_29524
Technology Offer

Title: EXPERT SYSTEM ABLE TO CATEGORISE FRESH HAM JMP Ingenieros S.L. is amongst the cutting-edge industrial companies in Spain. The company s extensive experience in the development of research projects and technological development is reflected in its participation in numerous Spanish and European R&D&I programs, acting as the leader in many of these projects.With regard to technological innovation, collaboration with other companies is one of the cornerstones of JMP s philosophy The system, which can be easily integrated at the beginning of the cured ham manufacture process can categorise the fresh ham depending on its fat content and distribution. In this way, the system knows a priori the final quality the ham can achieve and unequivocally states the kind of process to be applied in order to obtain the maximum output. PERFIL EN ESPAOL Ttulo: SISTEMA EXPERTO PARA LA CATEGORIZACIN DE JAMN FRESCO. JMP Ingenieros S.L. se sita a la vanguardia de las empresas industriales espaolas. Su sistema, de fcil integracin en el proceso inicial de elaboracin del jamn curado, permite categorizar el jamn fresco segn su contenido de grasa y la distribucin de la misma. De este modo, el sistema detecta a priori la calidad final del jamn y determina inequvocamente el tipo de proceso que debe aplicarse para obtener el mejor resultado.

88

Ref: ES_29526
Technology Offer

Title: SYSTEM FOR CONTROLLING LOSS IN WINE AGEING TEINSA, Tcnica en Instalaciones de Fluidos S.L., is an industrial firm established in 1986. The technology allows control of the environmental parameters in a wine ageing and storage cellar which affect the losses which occur in wine stored in wooden casks. The technology is based on perfecting the air-conditioning system so that, thanks to a proper control system, all the environmental parameters can be regulated. The osmotic balance between the wine inside the barrel and the ambient air, controlling at the same time the amount of wine which leaves the cask and is dissipated into the atmosphere. Through the control of this process the wastage which occurs during the ageing process and wine storage can considerably be reduced and even set the amount in percentage terms.Another important aspect of this technology is the improvement in the quality of the environment inside the ageing cellar, a phenomenon which is achieved with the control of the level of mould populations present. The system of control of losses is an important financial saving in the production process for making wine, since it allows to control and reduce considerably the wastage in wine caused during the cask-ageing process in oak barrels. This means that a larger volume of wine to process and sell can be obtained, with the resulting economic benefits for the winery. Another advantage of this technology is the improvement in the environmental quality inside the barrel cellar, since as well as controlling the atmosphere inside, it also acts on the colonies of microorganisms which exist there, allowing the unwanted ones to be eliminated and only the desirable ones to remain. PERFIL EN ESPAOL Ttulo: SISTEMA PARA EL CONTROL DE FUGAS EN PROCESOS DE ENVEJECIMIENTO DE VINOS. TEINSA, Tcnica en Instalaciones de Fluidos S.L., es una empresa industrial fundada en 1986. La empresa centra su actividad en el diseo y la fabricacin de instalaciones para todo tipo de fluidos (como aguas oxigenadas, calientes, fras y sobrecalentadas, vapor, combustibles domsticos y aire comprimido) para aplicaciones tanto domsticas como comerciales e industriales. Nuestra tecnologa permite controlar los parmetros ambientales que pueden contribuir a la aparicin de fugas en las barricas de madera de las bodegas de almacenamiento y envejecimiento de vinos.

89

Ref: AF_29548
Technology Offer

Title: SOFTWARE TO IMPROVE THE MANAGEMENT OF THE AGROFOOD ENTERPRISES SDI starts its activity in 1986, its main activity is to develop and to commercialize software to the main important sectors. The company is specialized in agrofood sector. SDI is seeking partners to reach commercial agreements with other software enterprises interested in the commercialization of the product. The company is seeking also enterprises interested in buying the product. The ERP software manages all the information and functions of the company. One of Some of the characteristics of the product are: Controls the traceability of the product Unique data E-commerce

90

Ref: ES_27386

Technology Request

Title: TECHNOLOGY CAPABLE OF PRESERVING AND ENSURING THE SAFETY OF FODDER. An important Spanish company leader in the manufacture and marketing of animal feed and fodder for aquaculture request this technology to avoid cross contamination in feed. An important Spanish company leader in the manufacture and marketing of animal feed and fodder for aquaculture request this technology to avoid cross contamination in feed. Many of the produced feed for animals (horses, pigs, poultries&) include medicines for disease prevention in its composition. By having only one production line runs the risk of cross contamination in some elements of the production process such as mixers. The company requires a technology capable of preserving and ensuring the innocuousness of fodder from a single production line. PERFIL EN ESPAOL Ttulo: TECNOLOGA CAPAZ DE CONSERVAR Y GARANTIZAR LA INOCUIDAD DE LOS PIENSOS Importante empresa espaola lder en la fabricacin y comercializacin de alimentos para animales y piensos para acuicultura, demanda esta tecnologa para evitar contaminaciones cruzadas en los piensos. Muchos de los piensos producidos para animales (caballos, cerdos, aves, etc.) incluyen medicamentos para la prevencin de enfermedades en su composicin. Al tener nicamente una lnea de produccin se corre el riesgo de producir contaminaciones cruzadas en algunos elementos del proceso productivo tales como arrastradores, mezcladores, etc. La empresa demanda una tecnologa capaz de conservar y garantizar la inocuidad de los piensos obtenidos en una nica lnea de produccin.

91

Ref: ES_27855

Technology Request

Title: FOOD TRACEABILITY SOFTWARE The Spanish company which that request this technology is an important company which spend time on collection, processing, manufacture, packaging, marketing and distribution of herbal, medicinal and aromatic plants, spices, dietary products an special diet, natural and artificial sweeteners and all types of teas and infusions. The company is looking for software able to perform the traceability of products; moreover the software must be economical, easy and applicable to the field of infusions and teas. PERFIL EN ESPAOL Ttulo: SOFTWARE DE TRAZABILIDAD La empresa espaola que demanda esta tecnologa es una importante compaa dedicada a la recoleccin, elaboracin, fabricacin, envasado, comercializacin y distribucin de productos de herboristera, plantas aromticas y medicinales, especias, productos dietticos y de alimentacin especial, edulcorantes naturales y artificiales y todo tipo de ts e infusiones. La empresa est buscando un software capaz de llevar a cabo la trazabilidad de los productos, que sea econmico y sencillo y que sea adems aplicable al sector de las infusiones y ts.

92

Ref: ES_27886

Technology Request

Title: QUICK MICROBIOLOGICAL TEST The Spanish company is a family business started up in 1992, counting on a management team with more than 20 years of experience in transforming citrus fruits. Lemons, oranges, mandarins and grapefruits are processed in their installations using the most modern equipment. The requesting company is a Spanish citrus processing company. It is seeking new microbiological test able to provide a total counting (not only positive or negative) of the microbes (especially yeasts and molds) in hours, nowadays the Company needs at least 24 hours. The company prefers to contact with other companies instead of other kind of organizations. The company is seeking a provider of a microbiological test for its citrus juices. The main microbial pollution observed consists of yeasts and molds. Now, the company has to incubate the samples and the results are obtained after at least 24 hours. The company would like to have a provider of a microbiological test able to: - Cut down the time, nowadays the company needs at least 24 hours. - It has to provide information about total flora, measuring the number of the microbes of any specie present in the juices. The company does not want to have just the positive/negative answer (presence or absence) and to be able to measure the amount of microbes of the different families (moulds, yeast, etc.) and species. PERFIL EN ESPAOL Ttulo: TEST MICROBIOLGICO RPIDO La empresa demandante es uno de los lderes mundiales en la produccin de zumos ctricos. Estn buscando un nuevos test microbiolgico capaz de producir un conteo total (no slo positivo o negativo) de microbios (especialmente mohos, levaduras y estreptococos) en cuestin de horas.

93

Ref: ES_27984

Technology Request

Title: PRESERVATION AND EXTENDED METHODS OF FOOD SHELF-LIFE The company which requests this technology is one of the largest Spanish producers of juice. From the outset the company has remained faithful to its mission to produce healthy, nutritional and natural foods. The company is seeking a new technology to preserve and extend the food shelflife by means of modified atmosphere, aseptic packaged or antimicrobial additives. PERFIL EN ESPAOL Ttulo: CONSERVACIN Y ALARGAMIENTO DE LA VIDA TIL DE LOS ALIMENTOS La empresa que demanda esta tecnologa es uno de los mayores productores de zumos de Espaa, mantenindose fiel durante aos a su objetivo de fabricar alimentos sanos, nutritivos y naturales. Es una empresa comprometida con ofrecer a sus clientes un producto de calidad en el que se preserven las cualidades naturales de la fruta. La empresa est buscando nuevas tcnicas de conservacin y alargamiento de la vida til de los alimentos ya sea mediante envasado asptico, atmsfera modificada o aditivos antimicrobianos.

94

Ref: ES_28775

Technology Request

Title: RAPID TEST FOR DETERMINATION OF SODIUM BENZOATE. The Spanish company which requests this technology is a groundbreaking company in the production of handmade desserts made from quince and other fruits. Sodium benzoate is a chemical preservative used to make desserts from quince and other fruits. The amount of this substance is regulated and limited. The company is looking for a rapid test capable of detecting the amount of sodium benzoate present in a sample. PERFIL EN ESPAOL Ttulo: TEST RPIDO PARA DETERMINACIN DEL CONTENIDO DE BENZOATO SDICO. La empresa espaola que demanda esta tecnologa es una importante productora de postres artesanales de membrillo y otras frutas. El benzoato sdico es un conservador qumico utilizado en la elaboracin de postres de membrillo y otras frutas. La cantidad de esta sustancia est regulada y limitada. La empresa est buscando una prueba rpida capaz de detectar la cantidad de benzoato sdico presente en una muestra.

95

Ref: ES_29058

Technology Request

Title: NEW APPLICATIONS OF RFID TECHNOLOGY FOR THE FOOD INDUSTRY. NextPoint Solutions SL is an IT company which develops its own products and solutions based in the most advanced technology, mainly RFID. Our main objective is to offer a wide number of customized solutions and applications to our clients, assuring their complete satisfaction with the results. A Spanish manufacturer and provider of RFID technology products (readers, tags, hand terminals&) is looking for distributors or integrators interested in adapt this technology to their client s solutions: - process control systems - traceability solutions, - software applications for warehouse management, - etc.. Partners are sought in order to establish collaborations in different steps of the chain production. PERFIL EN ESPAOL Ttulo: NUEVAS APLICACIONES CON TECNOLOGA RFID PARA LA INDUSTRIA ALIMENTARIA. NextPoint Solutions SL es una compaa que desarrolla sus propios productos y soluciones en basndose en la ms avanzada tecnologa, principalmente la RFID. Nuestro principal objetivo es ofrecer un amplio nmero de soluciones personalizadas y aplicaciones a nuestros clientes, asegurando su completa satisfaccin con los resultados. Nuestro conocimiento en nuevas tecnologas nos permite desarrollar soluciones innovadoras con un alto rendimiento, adaptando cada sistema y tecnologa a cada situacin. Un fabricante y proveedor de productos de tecnologa RFID (lectores, etiquetas,) est buscando distribuidores o integradores interesados en adaptar esta tecnologa a las soluciones de sus clientes. - Sistemas de control de proceso. - Soluciones de trazabilidad. - Aplicaciones software para la gestin de almacenes. - Etc. Se buscan socios para establecer colaboraciones en diferentes etapas de la cadena de produccin.

96

Ref: ES_29060

Technology Request

Title: MANUFACTURERS / USERS OF BAR CODE TECHNOLOGY (READERS AND CLASIFIERS) IN THE FOOD INDUSTRY. NextPoint Solutions SL is an IT company which develops its own products and solutions based in the most advanced technology, mainly RFID. Our main objective is to offer a wide number of customized solutions and applications to our clients, assuring their complete satisfaction with the results. A Spanish manufacturer of readers/recorders modules of RFID technology is looking for manufacturers of bar-code machines. The partner sought must employ bar codification in its processes and may be interested in incorporate RFID technology into their codification system. This addition will lead into a improvement of the company s services added value and will involve a competitive advantage to the company. Partners are sought in order to establish long time collaborations. PERFIL EN ESPAOL Ttulo: FABRICANTES O USUARIOS DE CDIGOS DE BARRA EN LA INDUSTRIA ALIMENTARIA NextPoint Solutions SL es una compaa que desarrolla sus propios productos y soluciones en basndose en la ms avanzada tecnologa, principalmente la RFID. Nuestro principal objetivo es ofrecer un amplio nmero de soluciones personalizadas y aplicaciones a nuestros clientes, asegurando su completa satisfaccin con los resultados. Nuestro conocimiento en nuevas tecnologas nos permite desarrollar soluciones innovadoras con un alto rendimiento, adaptando cada sistema y tecnologa a cada situacin. Un fabricante espaol de lectores/grabadores de mdulos con tecnologa RFID est buscando fabricantes de mquinas de cdigo de barras. El socio buscado debe emplear la codificacin de barras en su proceso y podra estar interesado en incorporar la tecnologa RFID a su sistema de codificacin. Esta incorporacin le llevar a una mejora de los servicios de la empresa de valor aadido y supondr una ventaja competitiva frente a la competencia. Se buscan socios para establecer colaboraciones a largo plazo.

97

Ref: ES_29066

Technology Request

Title: ANALYSIS OF AFLATOXINES IN ALMONDS Zaragoza Almendras, S.A (ZARAL) is a Spanish company devoted to almond processing, for 50 years. The company has progressed according with the market needs. Nowadays, its activity is focused to almond processing with or without peel, and manufactured products derived from almonds: sliced almonds, granite, flour,... Our main products of application are ice-creams, cakes, nougat candies or nuts. ZARAL is now increasing its market in France, Germany and Italy. In Food Quality and Safety area, ZARAL is informed about the new regulations in hazardous substances in food. We would like to know techniques to determine Aflatoxines in almonds (HPLC, ELISA method with spectroscopic detection,&) and new methodologies for random sampling. PERFIL EN ESPAOL Ttulo: ANLISIS DE AFLATOXINAS EN ALMENDRAS Zaragoza Almendras S.A. (ZARAL) es una empresa espaola que se dedica al procesado de almendra desde hace 50 aos. La empresa ha ido evolucionando en funcin de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cscara, y en la fabricacin de productos derivados de la almendra, trozos de almendra, harinasSus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. La empresa le gustara conocer tcnicas para determinar Aflatoxinas en almendras (HPLC, mtodo Elisa y deteccin espectroscopica) nuevas metodologas de muestreo aleatorias.

98

Ref: ES_29103

Technology Request

Title: CROP PROTECTION AND TECHNOLOGICAL IMPROVEMENTS IN FRUIT AND VEGETABLE CROPS ANECOOP is the leader in the sale of fruit and vegetables in Spain and is one of the biggest fruit and vegetable marketers in Europe. It represents around 90 cooperatives located in Spain's main agricultural areas and it markets their produce in over 50 countries. The Production and Development Department has the mission of carry out research and development in the areas of production, marketing and processing of agricultural produce as well as transfer of the relevant know-how. ANECOOP is interested in new farming techniques, usable in the Mediterranean coastal area, in addition to new varieties of vegetable and fruit crops for varietal renewal of agricultural cooperatives. The company is also interested in new technologies of processing and packaging of fruit. Together with our activity in commercialisation, ANECOOP have a Quality Department in charge of impulse and establish the best quality standards in our associated: ISO, BRC, Eurep. The company has developed a standard for his own products, Naturane, more restrictive than others like Eurep and BRC with the use of pesticides. So, the enterprise desires to reduce the amount of pesticides and fertilizers used in the field. PERFIL EN ESPAOL Ttulo: PROTECCIN DE CULTIVOS Y MEJORAS TECNOLGICAS EN LOS CULTIVOS DE FRUTAS Y HORTALIZAS ANECOOP es el lder en la venta de frutas y hortalizas en Espaa y es uno de los mayores vendedores de frutas y hortalizas en Europa. ANECOOP est interesado en nuevas tcnicas agrcolas, que puedan utilizarse en la franja costera mediterrnea, adems de nuevas variedades de hortalizas y frutas. La compaa tambin est interesada en las nuevas tecnologas de procesamiento y envasado de la fruta. Junto con nuestra actividad en la comercializacin, ANECOOP tiene un Departamento de Calidad a cargo del impulso y establecimiento de los mejores estndares de calidad en nuestros asociados: ISO, BRC, Eurep. La compaa ha desarrollado una norma para sus propios productos, Naturane, ms restrictiva que otras, como Eurep y BRC con el uso de pesticidas, ya que los deseos de la empresa son los de reducir la cantidad de pesticidas y fertilizantes usados en el campo.

99

Ref: ES_29126

Technology Request

Title: GET A GRIP OF THE CURRENT STATE-OF-THE-ART ON TRACEABILITY TECHNOLOGIES. CEEI Alcoy is a support service aimed to catalyse the process of transformation of the companies in our area of influence, specially through innovation and diversification in the territory, promoting companies in new sectors, helping companies to be more competitive, and pursuing a territorial development that offers a better future to its citizens. All this is done by collaborating with other entities and organisations. CEEI Alcoy is representing a group of companies willing to launch a new company to deliver solutions of traceability in the agro-food sector. Hence, our task is to gather as much information as possible, as far as the current state-of-the-art on traceability technologies is concerned. According to the gathered information, the companies we represent, will decide to go on with the project of starting up the new company,or not. If the decision is positive, and we decide to go on, the companies will count on and propose this research institutions and or technological centres as partners, or at least suppliers of this new enterprise. PERFIL EN ESPAOL Ttulo: CONTROL DE LA SITUACIN ACTUAL DE LA TCNICA DE TECNOLOGAS DE LA TRAZABILIDAD. CEEI Alcoy es un servicio de apoyo dirigido a impulsar el proceso de transformacin de las empresas de nuestra rea de influencia, especialmente a travs de la innovacin y la diversificacin en el territorio, la promocin de empresas en nuevos sectores, ayudando a las empresas a ser ms competitivas y alcanzar un desarrollo territorial que ofrezca un futuro mejor para sus ciudadanos. CEEI Alcoy est representando a un grupo de empresas dispuestas a lanzar una nueva empresa para ofrecer soluciones de trazabilidad en el sector agroalimentario. Por lo tanto, nuestra tarea consiste en reunir tanta informacin como sea posible, en cuanto a la situacin actual se refiere de las tecnologas de trazabilidad actuales. En ese marco, estamos interesados en entrar en contacto con instituciones de investigacin y centros tecnolgicos que puedan transmitir una visin general de esta disciplina. Las empresas que representamos, se decidirn a seguir adelante con el proyecto de puesta en marcha de la nueva empresa en funcin de la informacin que obtengamos sobre este campo.

100

Ref: ES_29294

Technology Request

Title: SEARCHING FOR ELONGATION AND ASSURANCE, WITHOUT LOSS OF ORGANOLEPTIC QUALITIES, OF THE COMMERCIAL LIFE OF TREATED MILK WITH HTST PASTEURIZATION. Our company manufactures dairy products, mainly pasteurised fresh milk made from the milk of our own controlled livestock. Our company produces HTST pasteurized milk actually. The expiry date marked is 10 days now and we seek to extend it as much as possible, without altering the taste or even improving it, by using microfiltration techniques or alternatives with equivalent result. We are seeking for extend and ensure the shelf life of HTST pasteurized milk produced from raw milk of our own dairy controlled livestock. Raw milk is processed within 24 hours after milking. After homogenization and HTST pasteurization in plate heat exchanger, the milk passes to intermediate tanks that feed a filler of pure-pak . Today marked the expiration date is 10 days, maintaining the cold chain, we are looking for reduce the bacterial load to lengthen as much as possible, without losing organoleptic properties, especially the characteristic taste of fresh milk. PERFIL EN ESPAOL Ttulo: BSQUEDA DEL ALARGAMIENTO Y ASEGURAMIENTO, SIN PRDIDA DE CUALIDADES ORGANOLPTICAS, DE LA VIDA TIL DE DE LECHE TRATADA CON PASTEURIZACIN HTST Nuestra empresa fabrica actualmente leche pasteurizada HTST. La fecha de caducidad marcada es de 10 das y buscamos alargarla todo lo posible, sin alterar el sabor o incluso mejorndolo, mediante tcnicas de microfiltracin u otras alternativas de resultado equivalente. Buscamos prolongar, as como asegurar, la vida til de la leche pasteurizada HTST producida a partir de leche cruda obtenida de nuestra propia ganadera controlada de vacuno. La leche cruda se procesa en menos de 24 horas tras el ordeo. Tras la homogeneizacin y pasteurizacin HTST en intercambiador de placas, pasa a depsitos intermedios que alimentan a la envasadora de cartones pure-pak . Actualmente la fecha de caducidad marcada es de 10 das, manteniendo la cadena de fro, buscamos reducir la carga bacteriolgica para alargarla tanto como sea posible sin perder propiedades organolpticas, especialmente el sabor caracterstico de leche fresca.

101

Ref: IT_29321

Technology Request

Title: DEVICE DEVELOPMENT Bioesplora Srl is a young and dynamic biotechnology company located in the Buonsanto center. Bioesplora s core business relies in molecular biology services and in the development and commercialization of engineered enzymes for fine chemicals and biopharmaceutical production. Bioesplora has a strong expertise in development of microarray and real-time based protocol in both clinical and environmental field. Bioesplora has established a broad scientific network and several scientific collaboration with renown academic group in Europe and beyond for the development of novel diagnostic kits. Bioesplora s System Biology Bioanalytics Lab is provided with 2D electrophoresis, HPLC systems, thermalcycler, spectrophotometers DNA and protein chip to investigate proteinprotein, nucleic acid-nucleic acid and nucleic acid-protein interactions. It owns the patent Molecular probes for target nucleic acid detection and quantification and provides transcription profiling services for medical, pharmacological and agricultural research institutions including bioinformatic analyses of transcription profiles from microarray data. PERFIL EN ESPAOL Ttulo: DESARROLLO DE DISPOSITIVOS Bioesplora Srl es una empresa de biotecnologa joven y dinmica situada en el Centro Buonsanto. Bioesplora ha establecido una amplia red cientfica y ha llevado a cabo varias colaboraciones cientficas con prestigiosos grupos acadmicos en Europa y el resto del mundo para el desarrollo de kits de diagnstico innovadores. El Laboratorio de Bioanaltica de Biologa de Sistemas de Bioesplora est equipado con electroforesis en 2D, sistemas de HPLC (cromatografa de lquidos de alta resolucin), termociclador, espectrofotmetros y chips de protenas y ADN para investigar las interacciones protena-protena, cido nucleico-cido nucleico y cido nucleico-protena. Bioesplora posee la patente sobre sondas moleculares para la deteccin y cuantificacin de cidos nucleicos objetivo y ofrece servicios de caracterizacin de perfiles de transcripcin (entre los que se incluyen anlisis bioinformticos de perfiles de transcripcin a partir de datos de micromatices) para instituciones mdicas, farmacolgicas y de investigacin agrcola.

102

Ref: ES_29337

Technology Request

Title: MAGNETIC IMPEDANCE METHOD FOR MEASURING POLLUTANT MICROORGANISMS IN SAUCES AND JAMS Jumel Alimentaria S. A., characterized as small and medium enterprises within the food sector, with long experience in the development, packaging and commercialization of jams, marmalades, creams, jellies and sauces, is undergoing its products have adverse influence such factors as (light, heat, temperature, oxidation, microbial attack, etc..) affecting the quality and shelf life of these. The sensitivity of these foods to microbiological growth and other external factors that motivate the expiry dates of their products in shorter times than desired. Jumel Alimentaria S. A, has found that consumers are more demanding, seeking more nutritious food, more quality and to provide all the necessary elements to maintain a balanced diet. For this reason, the search for new application techniques that enhance and extend the nutritional, organoleptic and sensory, with great confidence contamination during the process of preserving and marketing, will favourably respond positively in the development of new products with some of the innovative technologies. A Spanish company is looking for a magnetic impedance-based laboratory equipment able to determine pollutant organisms into sauces and jams. PERFIL EN ESPAOL Ttulo: MTODO DE IMPEDANCIA MAGNTICA PARA LA MEDICIN DE MICROORGANISMOS CONTAMINANTES EN SALSAS Y MERMELADAS Jumel Alimentaria S. A., caracterizada como pequea y mediana empresa con larga trayectoria en la elaboracin y comercializacin de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. La empresa est buscando un equipo de laboratorio basado en la impedancia magntica capaz de detectar contaminacin orgnica en salsas y mermeladas.

103

Ref: ES_29339

Technology Request

Title: IN-LINE MEASURING EQUIPMENT FOR FOREIGN BODIES Jumel Alimentaria S. A., characterized as small and medium enterprises within the food sector, with long experience in the development, packaging and commercialization of jams, marmalades, creams, jellies and sauces, is undergoing its products have adverse influence such factors as (light, heat, temperature, oxidation, microbial attack, etc..) affecting the quality and shelf life of these. The sensitivity of these foods to microbiological growth and other external factors that motivate the expiry dates of their products in shorter times than desired. Jumel Alimentaria S. A, has found that consumers are more demanding, seeking more nutritious food, more quality and to provide all the necessary elements to maintain a balanced diet. For this reason, the search for new application techniques that enhance and extend the nutritional, organoleptic and sensory, with great confidence contamination during the process of preserving and marketing, will favourably respond positively in the development of new products with some of the innovative technologies. A Spanish company is looking for foreign bodies analyzers useful for bottle packaging line of jams and sauces. PERFIL EN ESPAOL Ttulo: EQUIPO DE MEDICIN EN LNEA DE CUERPOS EXTRAOS Jumel Alimentaria S. A., caracterizada como pequea y mediana empresa con larga trayectoria en la elaboracin y comercializacin de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. La empresa est buscando analizadores de cuerpos extraos de utilizables en la lnea de envasado de botellas de salsas y mermeladas.

104

Ref: ES_29430

Technology Request

Title: IMPROVEMENTS IN FOOD SAFETY, TRACEABILITY TECHNOLOGIES IN VEGETABLE AND MUS HROOM PROCESSING The Riberebro Group a leading manufacturer of canned vegetables is looking for technological partners to improve the various quality aspects of the Group s products. Riberebro unites several family run businesses with an established track record of delivering quality products. The Group carries several well-known trade marks and continuously brings highly innovative products to market. Headquartered in La Rioja, the Group has four plants in Spain in addition to overseas production facilities. The company is looking for new control technologies as for instance RFID technologies allowing a distribution chain visible and intelligent at real time from producers to consumers in vegeteble processing The aim is to reduce the costs of the production ad distribution processes as well as improve the safety of the products and fulfill the needs of our clients coming up with new ways of generating value for our business. PERFIL EN ESPAOL Ttulo: MEJORAS EN INOCUIDAD DE LOS ALIMENTOS Y TECNOLOGAS DE SEGUIMIENTO DURANTE EL PROCESADO DE VEGETALES Y CHAMPIONES El Grupo Riberebro, lder en la fabricacin de conservas vegetales, busca socios tecnolgicos para mejorar distintos aspectos relativos a la calidad de los productos del Grupo. Riberebro rene a varias industrias familiares con una trayectoria consolidada en la elaboracin de productos de calidad. El Grupo comercializa varias marcas de prestigio y lanza al mercado productos nuevos e innovadores de forma continua. Con sede en La Rioja, cuenta con cuatro fbricas en Espaa y varias plantas de produccin en el extranjero. La empresa busca nuevas tecnologas de control (por ejemplo, tecnologas RFID) que permitan que, durante el procesado de vegetales, la cadena de distribucin sea visible e inteligente en tiempo real, desde los productores hasta los consumidores.

105

Ref: GB_29460

Technology Request

Title: EXTEND SHELF LIFE AND DIVERSIFY PRODUCT RANGE A UK based soft fruit farming operation and a fully BRC approved packhouse serving the UK retail and food service market . Main products are strawberries, raspberries and rhubarb. The Company is seeking to extend shelf life, diversify product range and to identify novel packing technology. The company currently grows strawberries, raspberries and rhubarb for UK retail markets and food service sector The company seeks retail packaging for multiples listings, jam and sauce making technologies and novel shelf life extension technologies. PERFIL EN ESPAOL Ttulo: AMPLIACIN DE LA VIDA TIL Y DIVERSIFICACIN DE GAMAS DE PRODUCTOS Empresa de produccin y envasado de frutos de baya con sede en el Reino Unido certificada por el Consorcio Britnico de Venta al Por Menor (BRC) que suministra a minoristas y restauradores britnicos. Los principales productos de la empresa son las fresas, las frambuesas y los ruibarbos. La empresa desea ampliar la vida til de sus productos, diversificar sus gamas e incorporar nuevas tecnologas de envasado. En la actualidad la empresa cultiva fresas, frambuesas y ruibarbos para los sectores minorista y de la restauracin del Reino Unido y busca envases para diversos propsitos, tecnologas de fabricacin de mermeladas y salsas y nuevas tecnologas para ampliar la vida til de sus productos.

106

Ref: ES_29541

Technology Request

Title: MATERIAL SUITABLE OF COLOUR CHANGES DEPENDING ON TEMPERATURE We are producers of aluminium containers and aluminum lids made of lacquered aluminium foil and plain aluminium foil for the food industry worldwide. We provide packaging solutions for foodstuffs: dairy products, catering/take away, frozen foods, portion packs, heatsealble systems. For more information visit our web site: www.alibericopackaging.com Lacquers / inks / material suitable of colour changes depending on temperature. Materials based on aluminium foil resistant to high / low temperatures. Material must be adequate for food industry.

107

BIOTECNOLOGA BIOTECHNOLOGY

108

Ref: ES_28430

Know-how/ expertise

Title: VALORISATION OF WASTES FROM VEGETABLE HANDLING: OBTENTION OF BIOACTIVE COMPOUNDS AND DIETARY FIBRE CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. research group from CEBAS-CSIC has developed a technology which involves several simple steps for the obtention of food extracts enriched in these bioactive compounds, mainly antioxidant, anticarcinogenic substances and dietary fibre. The subproducts from the vegetable processing industries as welll as the wastes from the industrialisation of these products represent tones of wastes produced per day with the generation of management and environmental problems. Most of these subproducts and wastes are very rich in bioactive substances which are considered to be responsible for the health promoting properties of the dietary habits in which fruit and vegetables are relevant ingredients. A research group from CEBAS-CSIC has developed a technology which involves several simple steps for the obtention of food extracts enriched in these bioactive compounds, mainly antioxidant, anticarcinogenic substances and dietary fibre. The food extracts and ingredients obtained by this technology could be added to fruit juices and other foods giving them the character of functional foods. PERFIL EN ESPAOL Ttulo: VALORIZACIN DE RESIDUOS VEGETALES. OBTENCIN DE COMPONENTES BIOACTIVOS Y FIBRAS El Consejo Superior de Investigaciones Cientficas (CSIC) es un organismo pblico de investigacin autnomo de carcter multisectorial y multidisciplinar, adscrito al Ministerio de Educacin y Ciencia. Los subproductos vegetales procedentes del procesado industrial son muy ricos en sustancias bioactivas. Un grupo de CEBAS-CSIC ha desarrollado una tecnologa en la que mediante una serie de pasos sencillos se pueden obtener extractos alimentarios enriquecidos en estos componentes bioactivos, principalmente sustancias antioxidantes y anticancergenos. Tambin permite la obtencin de fibras dietticas de mejor calidad nutricional que las fibras disponibles hoy en da en el mercado.

109

Ref: ES_28440

Know-how/ expertise

Title: DEVELOPMENT OF FRESH AND PROCESSED FOOD ENHANCE IN BIOACTIVE COMPOUNDS CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. We would like to offer the development of fresh and processed food enhance in bioactive compounds. Technologies for the production of fresh or processed foods enhance in their content of bioactive substances have been developed. These technologies are diverse, in some cases the food contains an inactive precursor of the interesting substance and by a simple enzymatic or biotechnological process it s possible to obtain the substance or increase its content. In other cases it s possible to obtain them by a natural way from the combination of different natural substances by simple methods. The bioactive substances obtained could be incorporated to the food during the processing steps of a processed or minimally processed food. In the case of fresh foods they are enhance in their initial content of bioactive substances by natural treatments. The foods obtained have a health promoting effect. PERFIL EN ESPAOL Ttulo: DESARROLLO DE ALIMENTOS PROCESADOS Y EN FRESCO ENRIQUECIDOS EN COMPONENTES BIOACTIVOS CEBAS-CSIC es un instituto de investigacin que pertenece al Consejo Superior de Investigaciones Cientficas. Sus actividades estn enfocadas a tres reas cientfico-tcnicas principalmente: Ciencias Agrarias, Ciencia y Tecnologa de losAlimentos, y Recursos Naturales.El instituto ofrece alimentos procesados y en fresco enriquecidos en componente bioactivos.

110

Ref: ES_28465

Know-how/ expertise

Title: STUDIES OF BIOLOGICAL ACTIVITY USING ANIMAL MODELS AND CLINICAL ASSAYS CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. It offer the know-how about the studies of biological activity using animal models and clinical assays. The bioactive substances are natural components of foods an intake of which has a health promoting effect. We have developed in vivo systems for the assay of their biological activity, by means of using cellular culture, animal models and clinical assays. Besides, a laboratory model of the human digestive track has been built to study the digestive processes of foods and their components. Using these technologies it is possible to determine the digestive process of bioactive substances, of functional foods and ingredients and nutraceutic supplements, which metabolites they produce, their biological activity in vivo and their possible relation with health. Functional foods or ingredients producing companies interested in showing the biological activity of their products in vivo are sought. PERFIL EN ESPAOL Ttulo: ESTUDIOS DE ACTIVIDAD BIOLGICA USANDO MODELOS ANIMALES Y ENSAYOS CLNICOS CEBAS-CSIC es un instituto de investigacin que pertenece al Consejo Superiorde Investigaciones Cientficas. Sus actividades estn enfocadas a tres reas cientfico-tcnicas principalmente: Ciencias Agrarias, Ciencia y Tecnologa de losAlimentos, y Recursos Naturales. El instituto de investigacin ofrece su know-how para el estudio de la actividad biolgica usando modelos animales y ensayos clnicos.

111

Ref: ES_28473

Know-how/ expertise

Title: NEW USES FOR SMOKING CHAMBER The company which request this technology is an important company located in the south of Spain. They are artisans who prepare traditional salted fish products. Dried, salted Tuna (Mojama), Mullet Roe Tuna and Bonito Roes, Mackerel and other salted fish. We only use raw materials of the finest quality and the only preservative is sea salt. This means that the products are completely natural with no added artificial preservatives or colourings. The company has a smoke chamber (Mauting UKM 2002.ECH-PL) with several functions like: dried, smoked, roasted, etc& So far they have used only the role of smoking in the development of their products. Due to their expansion, the company is interested in expanding and diversifying its product catalogue and also takes on other functions of the machine, especially cooking. Therefore, the company is seeking collaboration with other companies to manufacture new products. PERFIL EN ESPAOL Ttulo: NUEVOS USOS PARA CMARA DE AHUMADO La empresa que demanda esta tecnologa es una importante compaa situada en el sur de Espaa dedicada a la elaboracin artesanal de salazones de pescado: Mojama de Atn, huevas de Mjol, Huevas de Maruca, Huevas de Atn, Bonitos secos y salados, Caballas y dems salazones de pescado. Las materias primas que utilizan son siempre de primera calidad utilizando como nico conservante la sal marina, por lo tanto son productos totalmente naturales, sin conservantes ni colorantes aadidos. La empresa posee una cmara de ahumado (Mauting UKM 2002.ECH-PL) con diversas funciones como: enrojecido, secado, ahumado, asado, cocido, etc. Hasta ahora han utilizado nicamente la funcin de ahumado para la elaboracin de sus productos. Debido a su expansin, la empresa est interesada en ampliar y diversificar su catlogo y aprovechar adems, el resto de funciones de la mquina, especialmente la coccin. Por ello, la empresa est buscando una colaboracin con otras empresas para la fabricacin de nuevos productos.

112

Ref: ES_28773

Know-how/ expertise

Title: MICRO-AND NANOENCAPSULATION OF ADDITIVES AND OTHER FOOD INGREDIENTS A Spanish research group with an important expertise in the development and evaluation of micro- and nanoparticles from polymers, proteins and polysaccharides, offers it services and know how to companies. The group has developed original methods for the production of these particles. Furthermore, these carriers can be applied for the encapsulation and controlled release/delivery of a number of compounds, including additives (i.e. antioxidants, preservatives), nutrients (i.e. vitamins, essential amino acids) or probiotics. The research group, located in Pamplona (University of Navarra, Spain), offers a wide range of services related to the design, preparation and characterization of micro- and nanoparticles containing active ingredients for the development of functional foods or nutraceuticals. Our group has a large experience in the development of micro- and nanoparticles for different purposes, including drug delivery and the development of new and original systems for fortification of food compounds and nutraceuticals. With more than 15 years of experience, the group has accumulated a profound know how about the design and behaviour of micro- and nanoparticles. Similarly, in the last years, the group has obtained some patents concerning the uses of specific types of nanoparticles and some original methods to prepare nano- and microparticles. Furthermore, the laboratories are equipped with state of the art equipment which enables the group to conduct advanced high quality studies. PERFIL EN ESPAOL Ttulo: MICRO Y NANO ENCAPSULACIN DE ADITIVOS Y OTROS INGREDIENTES ALIMENTARIOS. Un grupo de investigacin espaol con una experiencia importante en el desarrollo y la evaluacin de micro y nanopartculas de polmeros, protenas y polisacridos, ofrece sus servicios y conocimiento a empresas. El grupo ha desarrollado mtodos originales para la produccin de estas partculas. El grupo de investigacin, ubicado en Pamplona (Universidad de Navarra), ofrece una amplia gama de servicios relacionados con el diseo, preparacin y caracterizacin de micro y nanopartculas que contengan ingredientes activos para el desarrollo de alimentos funcionales y nutracuticos.

113

Ref: ES_28869

Know-how/ expertise

Title: BIOTECHNOLOGICAL PROCESSES AIMED TO IMPROVE THE PRODUCTION OF HIGH ADDED VALUE PRODUCTS FOR THE FOOD INDUSTRY This Research Centre located in Spain is devoted to the development of biotechnological processes related to the transformation of vegetable and animal raw materials into high added-value products focused to food industries, regarding probiotics, aminoacids, bioactive molecules, inoculants for dairy and meat products, microbial pigments and other food additives, rennets, bakery yeast, etc. This Research Centre located in Spain is devoted to the development of biotechnological processes related to the transformation of vegetable and animal raw materials into high added-value products focused to food industries, regarding probiotics, aminoacids, bioactive molecules, inoculants for dairy and meat products, microbial pigments and other food additives, rennets, bakery yeast, etc. PERFIL EN ESPAOL Ttulo: PROCESOS BIOTECNOLGICOS DESTINADOS A MEJORAR LA PRODUCCIN DE PRODUCTOS DE ALTO VALOR AADIDO PARA LA INDUSTRIA ALIMENTARIA Este centro de investigacin ubicado en Espaa se dedica al desarrollo de procesos biotecnolgicos relacionados con la transformacin de materia prima vegetal y animal en productos de alto valor aadido enfocados a la industria alimentaria, en relacin con los probiticos, aminocidos, molculas bioactivas, inoculantes para productos lcteos y la carne, pigmentos microbianos y aditivos alimentarios,levadura de panadera, etc.

114

Ref: ES_29054

Know-how/ expertise

Title: DEVELOPMENT OF NEW FUNCTIONAL PRODCUST, OPTIMISATION OF PRODUCTION PROCESSES, FOOD PACKAGING AND PRESERVATION, QUALITY CONTROL PROCESS, ANALYSIS AND TEST FOR THE AGRO-FOOD INDUSTRY. CARTIF was created in 1994 as Technology Centre focused on applied research and based in Boecillo Technology Park, Valladolid, Spain. CARTIF is legally established as a Foundation and its main goals are: To identify technology needs and develop R&D-based knowledge. To support technological innovation in Industry, mainly among SMEs. To disseminate R&D and innovation result. The main research lines pursued in this area are currently: Development of new functional products: Research, development and application of new technologies in Agro-food industry for the developing of healthy food. Advice for the elaboration of food with functional properties. Application of the European rules in nutritional declarations and healthy properties. PERFIL EN ESPAOL Ttulo: DESARROLLO DE NUEVOS PRODUCTOS FUNCIONALES, OPTIMIZACIN DE LOS PROCESOS DE PRODUCCIN, ENVASADO Y CONSERVACIN DE ALIMENTOS, CONTROL DE CALIDAD, ANLISIS PARA LA INDUSTRIA AGROALIMENTARIA. CARTIF fue creado en 1994 como Centro Tecnolgico enfocado a la investigacin aplicada y con sede en Parque Tecnolgico de Boecillo, Valladolid, Espaa. Sus objetivos principales son: Identificar las necesidades tecnolgicas y desarrollo de la I + D basada en el conocimiento. Apoyar la innovacin tecnolgica en la industria, principalmente entre las PYME. Difusin de la I + D y de resultados innovadores. Las principales lneas de investigacin de CARTIF actuales son: Desarrollo de nuevos productos funcionales. Optimizacin de los procesos de produccin. Conservacin y envasado de alimentos. Aplicacin de sistemas NIR a los procesos de control de calidad. Optimizacin y control del proceso productivo del vino. Desarrollo de tcnicas de agricultura y productos orgnicos. Control de calidad y monitorizacin de productos crnicos.

115

Ref: ES_29114

Know-how/ expertise

Title: OBTENTION OF PREBIOTIC FUNCTIONAL INGREDIENTS FROM ARTICHOKE (CYNARA SCOLYMUS, L.) BY-PRODUCTS Since its creation in 1997, the University Miguel Hernandez has developed an intensive research in the areas of Agrofood Technolog. Artichoke flowers are mainly consumed as fresh vegetables of are processed by the canning industry. The 70% of the plant is discarded as by-product and used as cattle food. Artichoke is rich in healthy compounds as fibre (inulin) and some antioxidants, and has proven health benefits. Nevertheless commercial fibre is mainly obtained from other sources. The obtention of a healthy prebiotic ingredient from artichoke by-products is interesting because of the elimination of an environmental problem of waste and the revaluation of a by-product with a high potential. The obtention of a fiber rich functional ingredient with a low cost process, leads to a competitive ingredient and to the development a wide variety of probiotic foods elaborated using this ingredient from artichoke. The application of this ingredient in the bakery industry, specially in bread, gluten free bakery products and pasta, is very promising. The Functional foods research group form the Agrofood Technology Department in the Universidad Miguel Hernndez, has developed a good quality fibre enriched bread using the artichoke ingredient. PERFIL EN ESPAOL Ttulo: OBTENCIN DE INGREDIENTES FUNCIONALES PREBITICOS DE LOS SUBPRODUCTOS DE LA ALCACHOFA El departamento de tecnologa agroalimentaria, de la universidad, centra sus actividades en las tecnologas de alimentacin y produccin animal. Las actividades del equipo de investigacin estn centradas en el desarrollo de nuevos ingredientes, aditivos, alargamiento de la vida til de los productos, y otros proyectos relacionados con tecnologas de procesos alimentarios. Las flores de alcachofa se consumen principalmente como vegetales frescos o procesadas para la industria conservera. El 70% de la planta se descarta como subproducto utilizndola como comida animal. El grupo de investigacin del departamento de tecnologa agroalimentaria de la Universidad Miguel Hernndez, ha desarrollado una fibra enriquecida de buena calidad para el pan usando ingredientes de la alcachofa.

116

Ref: ES_29171

Know-how/ expertise

Title: DESIGN OF SUPERCRITICAL FLUID EXTRACTION PROCESSES FOR BIOLOGICALLY ACTIVE COMPOUNDS. A research group of the Chemical Engineering Department of the University of Valencia designs supercritical fluid extraction procedures of biologically active compounds from plant foods with studies of the compound solubility in the supercritical phase and efficiently modelling and predicting the method. Plant foods and products are rich sources of a variety of biologically active compounds, and these phytochemicals have shown hypolipidemic, antiplatelet, antitumor, antioxidant, and immune-stimulating properties. For instance, polyphenols have demonstrated to be antioxidant phytochemicals. Thus, there is interest in isolating these compounds from natural vegetable matrices, applying an environmentally safe and efficient green processs such as supercritical fluid extraction (SFE). Main advantages: SFE is an environmentally green process for extracting biologically active compounds from natural sources. Moreover, SFE produce high yields and recoveries and is cost-effective. PERFIL EN ESPAOL Ttulo: DISEO DE PROCESOS DE SUPERCRTICOS DE EXTRACCIN DE FLUIDOS PARA COMPONENTES BIOLGICAMENTE ACTIVOS. Un grupo de investigacin del Departamento de Ingeniera Qumica de la Universidad de Valencia disea procedimientos supercrticos para la extraccin de fluidos de componentes biolgicamente activos de alimentos vegetales. Para ello se realizan adems estudios de solubilidad de los componentes en la fase supercrtica y modelaciones y predicciones eficaces del mtodo. Los alimentos y productos vegetales son muy ricos en una gran variedad de componentes biolgicamente activos o fitoqumicos, que han demostrado tener propiedades hipolipidmicas, antiplaquetarias, antitumorales, antioxidantes e inmunoestimulantes. Los polifenoles, por ejemplo, han demostrado ser fitoqumicos antioxidantes. Por esta razn, puede resultar til aislar estos componentes de las matrices vegetales naturales mediante un proceso seguro y respetuoso con el medioambiente, como es la extraccin supercrtica de fluidos (SFE).

117

Ref: IT_29325

Know-how/ expertise

Title: AGROFOOD INDUSTRY: PRODUCTION OF FORTIFIED PASTA WITH FATTY ACIDS OMEGA-3 Freelance: provides tecnical advice in the food for agrofood industry The technology offer is dried pasta belongs to the type of products defined Functional Foods or Fortified Foods or Healthy Foods. The main advantage is given to product innovation. Other benefits are given by the presence of twenty percent of the Recommended Daily Amount (RDA) in Alpha Linolenic Acids (ALA). It, as notes in the bibliography, is essential for the prevention and treatment of cardiovascular disease. I am professional man Italian degree in Sciences, Technologies and Food Management whit honours. I developed this research in the laboratory from planning phase to phase of interpretation of results obtained. Now, my intention is to produce and market the fortified pasta on industrial scale. The collaboration required is the transfer of know-how and sales performance or other interesting proposals of the applicant. PERFIL EN ESPAOL Ttulo: SECTOR AGROALIMENTARIO: PRODUCCIN DE PASTA ENRIQUECIDA CON CIDOS GRASOS OMEGA-3. Freelance: asesoramiento tcnico para el sector agroalimentario. La oferta tecnolgica es pasta deshidratada perteneciente al tipo de productos conocidos como alimentos funcionales, alimentos enriquecidos o alimentos saludables. La principal ventaja es que se trata de un producto innovador. Otras de las ventajas que aporta es que contiene un 20% de la cantidad diaria recomendada (CDR) de cidos alfa-linolnicos (ALA). Tal y como se detalla en la bibliografa, dicho componente es esencial para la prevencin y el tratamiento de las enfermedades cardiovasculares. Soy un profesional italiano licenciado con matrcula en Ciencias, Tecnologas y Gestin de Alimentos. Mi actividad consiste en el desarrollo de investigaciones de laboratorio desde la fase de planificacin hasta la fase de interpretacin de resultados. Mi objetivo actual es producir y comercializar pasta enriquecida a escala industrial. Mi propuesta de colaboracin es la transferencia de know-how y evolucin de ventas u otras propuestas interesantes por parte de los solicitantes.

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Ref: ES_29410

Know-how/ expertise

Title: DEVELOPMENT AND COMERCIALISATION OF NEW FOOD PRODUCTS USING OUR BIOACTIVE INGREDIENTS AQUAPORINS & INGREDIENTS S.L. is and spin-off from Consejo Superior de Investigaciones Cientficas (CSIC) created in a high quality scientific environment using the highest technological equipments for I+D. Our enterprise has two different working lines: Cosmeceutics and Nutricosmetics, dedicated to produce and commercialise biomolecules (aquaporins) for transference to industry, to develop and commercialise biochemical markers of abiotic stress and to develop new plant ingredients and foodstuff with added value. We offer our know-how in the biotechnology of plants for commercial purpose. We are going to coordinate a proposal to SMEs capacities to the 7FP. PERFIL EN ESPAOL Ttulo: DESARROLLO Y COMERCIALIZACIN DE NUEVOS PRODUCTOS ALIMENTARIOS MEDIANTE EL USO DE NUESTROS INGREDIENTES BIOACTIVOS. AQUAPORINS & INGREDIENTS S.L. es una empresa constituida por el Consejo Superior de Investigaciones Cientficas (CSIC) y creada en un contexto cientfico de alta calidad, que utiliza la tecnologa ms avanzada en I+D. En nuestra empresa seguimos dos lneas de trabajo diferentes: la cosmecutica y la nutricosmtica, dedicadas a producir y comercializar biomolculas (acuaporinas) para su transferencia en la industria, a desarrollar y comercializar marcadores bioqumicos del estrs abitico y a desarrollar nuevos ingredientes y productos alimentarios vegetales con valor aadido. Ofrecemos nuestros conocimientos y experiencia en biotecnologa vegetal con fines comerciales. Vamos a coordinar una propuesta al 7PM sobre capacidad de las PYMES.

119

Ref: ES_29428

Know-how/ expertise

Title: BIOTECHNOLOGICAL APPLICATIONS FOR THE FOOD INDUSTRY Leitat is a Technological Centre specialized in new materials and production technologies. LEITAT develops R&D activities in the areas of materials science, environment, surface treatments, biotechnologies and renewable energies with a deep knowledge and experience on the technological transfers to several industrial sectors. LEITAT is recognised by the Spanish Government as a CIT (Centre of Technological Innovation) and is one the five Technology Centres accredited by the Regional Government of Catalonia. LEITAT is member of the FEDIT (Federation of Technological Centres in Spain) and the IT Network of the Catalan Regional Government. Among its research areas, Leitat has an area involved in Industrial Biotechnolgy, which is continuously developing and improving industrial productive processes based on biotechnology. This area has several experineces in the application of enzymes to industrial processes. Intersectorial applications of biotechnology are also developed by this R&D line. The application of biocatalysts is based both in homogeneous and heterogeneous catalysis, with an special focus on the later to improve process costs. Enzyme immobilization techniques are develop to improve enzyme stabilization, indeed. Moreover Leitat counts microbiological analysis. PERFIL EN ESPAOL Ttulo: APLICACIONES BIOTECNOLGICAS PARA EL SECTOR ALIMENTARIO. Leitat es un centro tecnolgico especializado en nuevos materiales y tecnologas de produccin. Entre las reas de investigacin de Leitat destaca la biotecnologa industrial, un mbito en constante desarrollo que tiene el fin de mejorar los procesos de produccin industrial basados en biotecnologa. La empresa cuenta con una amplia experiencia en la aplicacin de enzimas a procesos industriales. En esta lnea de I+D tambin se han desarrollado aplicaciones intersectoriales de biotecnologa. La aplicacin de biocatalizadores se fundamente tanto en la catalizacin homognea como heterognea, y presta una especial atencin a sta ltima con el objetivo de reducir el coste de los procesos. Tambin se han desarrollado tcnicas de inmovilizacin de enzimas para mejorar su estabilizacin. with a complete microbiology laboratory for

120

Ref: ES_29720

Know-how/ expertise

Title: THE PROCESS OF RECOVERY OF AUTOCHTHONOUS BEES THAT ARE RESISTANT TO ILLNESS Mortality of bees affects many countries in the world and a possible cause of this disaster is the lack of adaptation of the apiary to the needs of the bees. It is our objective to obtain a bee that is as natural as possible and which is capable of combating all illnesses. In order to obtain these results, we have the proper panels, which, if placed properly, as in wild hives and a procedure of preparation of the panels and care of the hives. The system, on which we have been working for seven years is developped by a group of fifteen beekeepers, in order to guarantee that the hives maintain optimum health and to obtain a purer honey, we do not use any kind of chemical or artificial utensil. The honey is not stored in plastic containers. The bees live in hives made only of wood, which is only treated with linseed oil. The wax produced is only used for avoiding the possible presence of chemicals. In order to continue to support the health of bees, we raise only the real Canarian bee, the black bee. It gives us less honey than other bees but it is adapted to the climate and flora of the islands. A Canarian beekeeper is raising Apis bees and extracting honey in a natural and ecological manner, with a process of breeding and selection of small bees, that are resistant to all illnesses. This system is based on going back to the small natural size of the bees, which have been made bigger so as to obtain more honey. The growing death rates in the bee swarms around the world and being able to eliminate the use of chemicals to avoid illnesses in hives means that this system is adapted to the needs of the bees and is in consonance with their natural environment and is therefore a good option to recover the wild swarms which are disappearing. PERFIL EN ESPAOL Ttulo: EL PROCESO DE RECUPERACION DE ABEJAS RESISTENTES A TODO TIPO DE ENFERMEDADES. Un cuidador de abejas canario esta criando abejas Apis y extrayendo miel de una manera natural y ecolgica, siguiendo un proceso de seleccin de abejas pequeas, que son resistentes a todas las enfermedades. Este sistema esta basado en una vuelta al pequeo natural tamao de las abejas, las cuales se han hecho mas grandes, dando mas miel. El incremento de la estadstica de muertes en las abejas preocupa al mundo y siendo capaces de eliminar el uso de agentes qumicos para evitar enfermedades en las colmenas, significa que este sistema esta adaptado a las necesidades de las abejas, en consonancia con su entorno natural, y son una mejor opcion para recuperar esos enjambres salvajes los cuales estn desapareciendo.

121

Ref: ES_29472

Know-how/ expertise

Title: NEW FUNTIONAL INGREDIENTS Puleva Biotech S.A. is a company devoted to the research, development and commercialisation of new products based on natural ingredients with health related benefits that can improve the wellbeing through the prevention of certain diseases. Puleva Biotech S.A. is a company devoted to the research, development and commercialisation of new products based on natural ingredients with health related benefits that can improve the wellbeing through the prevention of certain diseases. PERFIL EN ESPAOL Ttulo: NUEVOS INGREDIENTES FUNCIONALES. Puleva Biotech S.A. es una empresa dedicada a la investigacin, el desarrollo y la comercializacin de nuevos productos elaborados a partir de ingredientes naturales con beneficios adicionales que pueden mejorar el bienestar a travs de la prevencin de ciertas enfermedades. Puleva Biotech S.A. es una empresa dedicada a la investigacin, el desarrollo y la comercializacin de nuevos productos elaborados a partir de ingredientes naturales con beneficios adicionales que pueden mejorar el bienestar a travs de la prevencin de ciertas enfermedades.

122

Ref: ES_29550

Know-how/ expertise

Title: DESIGN, CHARACTERIZATION, EVALUATION AND DEVELOPMENT OF FUNCTIONAL INGREDIENTS AND FOODS. The Nutrition and Food Safety Research Institute (INSA"UB) is backed by 22 research groups belonging to the faculties of Pharmacy, Biology, Chemistry and Geography and History, as well as others from associated centres and hospitals linked to the University of Barcelona. INSA"UB aims to meet the needs of today's society in terms of research, training and service provision in sectors related to the agro-food industry. The INSA"UB investigators are able to respond altogether and of synergy form for the innovation in the area of functional ingredients and foods. We offer the know how of our experts along with technologies in the next areas: the bioactive compound identification of chemical or microbiological type, formulation projects, in vivo e in vitro models about biological activity, bioavailability and metabolism studies, safety and toxicological evaluation and clinical tests for functional ingredients and foods. PERFIL EN ESPAOL Ttulo: DISEO, CARACTERIZACIN, EVALUACIN Y DESARROLLO DE INGREDIENTES Y ALIMENTOS FUNCIONALES. El Instituto de Investigacin en Nutricin y Seguridad Alimentaria (INSAUB) est respaldado por 22 grupos de investigacin pertenecientes a las Facultades de Farmacia, Biologa, Qumica y Geografa e Historia de la Universidad de Barcelona, y a otros centros asociados y hospitales vinculados a la misma. El objetivo del INSAUB es satisfacer las necesidades de la sociedad actual en trminos de investigacin, formacin y prestacin de servicios en los sectores relacionados con la industria agroalimentaria. Los investigadores del INSAUB son capaces de responder de manera coordinada y sinrgica a desafos en el mbito de los ingredientes y alimentos funcionales. El Instituto ofrece el know-how de sus expertos y sus tecnologas en las siguientes reas: la identificacin de compuestos bioactivos de tipo qumico o microbiolgico; la formulacin de proyectos; modelos in vivo e in vitro sobre actividad biolgica; estudios de biodisponibilidad y metabolismo; evaluaciones de seguridad y toxicologa; y ensayos clnicos sobre ingredientes y alimentos funcionales.

123

Ref: ES_29557

Know-how/ expertise

Title: ASSESSMENT OF THE ANTITOXIC/BENEFICIAL ACTIVITY OF FOODS OR THEIR COMPONENTS AND / OR ADDITIVES, THROUGH A BATTERY OF IN VIVI TESTS. The Nutrition and Food Safety Research Institute (INSA"UB) is backed by 22 research groups belonging to the faculties of Pharmacy, Biology, Chemistry and Geography and History, as well as others from associated centres and hospitals linked to the University of Barcelona. INSA"UB aims to meet the needs of today's society in terms of research, training and service provision in sectors related to the agro-food industry. Assessment of the antitoxic/beneficial activity of foods or their components and/or additives, through the battery of in vitro tests. These highly versatile tests are selected and adapted to each specific situation and are undertaken with different cell lines, which are chosen for their suitability to each study. One notable example is the in vitro test battery for assessing the antioxidant and antigenotoxic effect of functional foods . This can be used to evaluate potential protection from genotoxicity and, consequently, from the development of specific types of cancer. In addition, we offer Expert Reports and Risk Assessment. Assessment of exposure. Evaluation with respect to legal limits and recommended levels. Characterisation of risk by deterministic and probabilistic methods. Assessment of particularly susceptible subpopulations (children, pregnant women, the elderly, people with diseases, etc.). PERFIL EN ESPAOL Ttulo: EVALUACIN DE LA ACTIVIDAD ANTITXICA/BENEFICIOSA DE DETERMINADOS ALIMENTOS, SUS COMPONENTES Y/O ADITIVOS A TRAVS DE UNA BATERA DE ENSAYOS IN VIVO. Insa evala la actividad antitxica/beneficiosa de alimentos, sus componentes y/o aditivos a travs de una batera de ensayos in vitro. Estas pruebas altamente verstiles se seleccionan en funcin de cada situacin especfica para adaptarse a la misma. Posteriormente se ponen en prctica utilizando distintas lneas celulares elegidas por su adecuacin a cada estudio particular. Un ejemplo notable es la batera de pruebas in vitro para evaluar el efecto antioxidante y antigenotxico de los alimentos funcionales. Esta prueba puede utilizarse para evaluar posibles protecciones frente a la genotoxicidad y, por tanto, frente al desarrollo de determinados tipos de cncer.

124

Ref: ES_29558

Know-how/ expertise

Title: TCA DETECTION The DINAMIC Center aims to transfer technology derived from quality, cuttingedge research in multidisciplinary fields to improve the efficiency and quality output of various industrial processes. In-house research in chemical engineering, bioelectrochemisty, and nanotechnology provides biotechnological applications and solutions to overcome the challenges in modern industrial processes. Businesses can rely on the innovation and scientific resources of DINAMIC for an individualized solution to most difficult demands and challenges of their industry. DINAMIC has developed biosensors for application in the areas of clinical diagnosis, food regulation, and environmental monitoring. The center has ownership of various technologies and patents which in part explains its participation in a large number of R+D projects. Nowadays TCA detection is mostly carried out by cromatographic techniques. Because of its volatility, matrix complexity and the very low human sensory threshold, TCA detection is especially challenging and beyond the sensitivity of most analytical methods. DINAMIC has developed an ELISA method using specifically developed monoclonal antibodies. The ELISA can be carried out with minimal user manipulation in about 45 minutes reaching detection limits of 1-10 ppt in condensates of boiling water. PERFIL EN ESPAOL Ttulo: DETECCIN DE TCA. El DINAMIC Center desea transferir la tecnologa derivada de su investigacin de vanguardia y alta calidad a mbitos multidisciplinares para mejorar la eficacia y calidad de los productos obtenidos a partir de diversos procesos industriales. DINAMIC ha desarrollado biosensores para los mbitos del diagnstico clnico, la regulacin alimentaria y la monitorizacin medioambiental. El Centro posee diversas tecnologas y patentes que acreditan su participacin en numerosos proyectos de I+D. DINAMIC ha desarrollado un mtodo ELISA utilizando anticuerpos monoclonales desarrollados especficamente para la aplicacin. El mtodo ELISA puede ejecutarse con una intervencin mnima por parte del usuario en alrededor de 45 minutos y alcanza lmites de deteccin de 1-10 ttp en condensados de agua hirviendo.

125

Ref: ES_27843
Technology Offer

Title: FUNCTIONAL FOOD DEVELOPMENT AND EVALUATION OF THE FUNCTIONALITY The Food Technology Institute AINIA is a non-profit organisation, formed by more than 1000 companies in the food manufacturing sector and related industries, with a staff of more than 190 people. A Spanish company has a skilled team of experts on the developing of novel functional foods manufactured by means of the incorporation of natural functional ingredients. The main objective of this project is to obtain healthier products, with an adequate nutritional profile, but maintaining high organoleptic and microbiologic characteristics. This way the products developed can be consumed by those people that wish to incorporate healthier food into their diet. In order to improve the nutritional profiles on foods it will be necessary: to reduce the proportion of saturated fatty acid; to increase the amount of polyunsaturated fatty acids; to reduce the salt or sugar content; as well as, to incorporate new functional ingredients. Consumers are interested in high quality food with a good presentation, sensorial attractive characteristics, healthy ingredients and beneficial properties. Many products, after a while, are withdrawn because they do not satisfy consumer s acceptability. In this project we will try to assure the acceptability of the new products developed by means of consumer-taste-testing. PERFIL EN ESPAOL Ttulo: DESARROLLO DE ALIMENTOS FUNCIONALES Y EVALUACIN DE LA FUNCIONALIDAD. Ainia es una asociacin privada con fines no lucrativos, de mbito nacional, formada por empresas del sector agroalimentario y afines Ainia tiene un equipo de expertos en el desarrollo de nuevos alimentos funcionales fabricados por medio de la incorporacin de alimentos funcionales naturales. El principal objetivo de este proyecto es el de obtener productos saludables, con un adecuado perfil nutricional, pero manteniendo las caractersticas organolpticas y microbiolgicas de los productos. En este proyecto intentamos asegurar la aceptabilidad de los nuevos productos desarrollados por medio de pruebas del gusto del consumidor. Otro factor clave en el desarrollo de alimentos saludables es la evaluacin de la funcionalidad de los alimentos. En el presente proyecto, los productos saludables sern diseados para grupos de poblacin especficos y sern evaluados por medio de la aplicacin de ensayos clnicos.

126

Ref: PL_27925
Technology Offer

Title: TECHNOLOGICAL COOPERATION IN THE RANGE OF CONCENTRATES FOR FOOD INDUSTRY Polish SME is offering food concentrates recipes development to be applied in food industry gastronomical sector (ice creams, waffles, pizza). The recipes are high quality raw material base, which can design final product sensory values dependently on receiver preferences. According to the above the company is interested in technological cooperation with food companies mainly from gastronomical sector. A Polish SME is offering innovative technological cooperation in the range of food concentrates recipes composing and developing. An offer of semi-finished products such as ice creams, waffles, pizza dough concentrates is supported by experienced technological staff preparing implementation of new projects meeting market demand and clients requirements. Developed concentrates allow carrying out ready meals preparation processes basing on a very simple technological activities requiring a proper semi-finished product in the form of powder hydration. The concentrate consists of all indispensable components allowing reaching proper organoleptic features of the final product, both with respect to taste and smell, as well as color, structure and consistency. According to the above the company is interested in commercial agreement with technical assistance with gastronomic companies acting in ready meals sector. The offer is dedicated to food products producers in the food industry. PERFIL EN ESPAOL Ttulo: COOPERACIN TECNOLGICA EN LA GAMA DE CONCENTRADOS PARA LA INDUSTRIA ALIMENTARIA. Pyme polaca ofrece recetas de alimentos concentrados para ser aplicados en el sector gastronmico dentro de la industria de la alimentacin. Las recetas utilizan materias primas de alta calidad que permiten elaborar un producto final de acuerdo con las preferencias del cliente.La empresa ofrece productos semiacabados como masas de pizza, barquillos y helados concentrados que permite que el proceso de elaboracin posterior requiera slo de sencillos procesos tecnolgicos para completarlo.La empresa est interesada en una cooperacin tecnolgica con empresas de alimentacin, principalmente en el sector de la alimentacin.

127

Ref: ES_28288
Technology Offer

Title: IMPROVED PROCEDURE TO OBTAIN ACTIVE PRINCIPLE IN ALOE LEAVES A new technology based firm set up by researchers of Alcal University, has developed a procedure to obtain actives principles from Aloe leaves. A product with pharmacological, cosmetic and nutritional use is obtained with this procedure, with therapeutic and/or food properties, eliminating toxic compounds as phenols. Interested in join venture and/or manufacture agreements. Aloe is a plant from Asphodelaceas family, with hard and fleshy leaves, arranged in cloverleaf or alternatively way, with lance shape and a prickle on the tip and many of them on the sides. There are more than 350 species, but only few of them have healthy properties principles. There are several products originated from Aloe that can be sale, which came, as popular medicine has named them, from: exudates from leaf, epidermis and pulp. It is a main interest to obtain, with therapeutic purpose, pure actives principles from Aloe. Both in therapeutic and food use, one of the most important problems are preparations coming from Aloe, because of the undesirable effects of some of its components. In this way, the existence of aloins and related compounds is a serious problem that limits a use more extended than Aloe juice as food additive.The improved system of obtaining active principles from Aloe leaves are based in the acquisition of a product with a possible pharmacological, cosmetic and nutritional use and with therapeutic and/or food properties. In this process a fast, economic and efficient method is described, in order to separate and recuperate phenolic compounds (as aloins), that can be prejudicial or toxics in determined uses, and obtaining actives substances with high nutritional an therapeutic interest. PERFIL EN ESPAOL Ttulo: PROCEDIMIENTO MEJORADO DE OBTENCIN DE PRINCIPIOS ACTIVOS DE HOJAS DE ALOE. Una nueva empresa de base tecnolgica espaola configurada por investigadores de la Universidad de Alcal ha desarrollado un procedimiento de obtencin de principios activos a partir de hojas de Aloe. Con este proceso se obtiene un producto de posible uso farmacolgico, cosmtico y nutricional con propiedades teraputicas y/o alimenticias en el que se eliminan compuestos txicos como son los fenoles. Interesan acuerdos de joint venture y/o fabricacin

128

Ref: ES_28439
Technology Offer

Title: DEVELOPMENT OF FUNCTIONAL FOODS AND INGREDIENTS CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. We have developed several technologies for the production of functional foods and ingredients enhance in their content of bioactive polyphenols and able to deliver a health benefit. The production of functional foods and ingredients is approached by different strategies. In some cases the amount of the bioactive compound in the raw material could be increase inducing an artificial stress. In other cases, the bioactive compound is extracted by different methods from certain plants, subproducts, rests of leaves, etc, rich in the bioactive substance. These methods are simple and do not use toxic compounds. Finally, a combination of inducible technologies and extraction methods could be applied. A wide range of functional foods and ingredients could be produced applying these technologies. PERFIL EN ESPAOL Ttulo: DESARROLLO DE ALIMENTOS E INGREDIENTES FUNCIONALES CEBAS-CSIC es un instituto de investigacin que pertenece al Consejo Superior de Investigaciones Cientficas. Sus actividades estn enfocadas a tres reas cientfico-tcnicas principalmente: Ciencias Agrarias, Ciencia y Tecnologa de losAlimentos, y Recursos Naturales. El instituto de investigacin ha desarrolladov arias tecnologas para la produccin de alimentos e ingredientes funcionales,aumentando el contenido en polifenoles bioactivos y mejorando los beneficios de salud.

129

Ref: ES_28441
Technology Offer

Title: COMPOSITION, OBTAINING PROCEDURE AND USE OF A CURED HAM FLAVOUR CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. We would like to offer the development of fresh and processed food enhance in bioactive compounds. The invention consists in a volatile mix in right proportion and combination to reproduce cured ham flavour. The volatile compound obtention procedure consists in the follwing steps: a) Volatile mix obtention: ramified aldehydes and sulphured compounds obtention, by Debaryomyces spp. culture, and lineal aldehydes destilation obtention, by a linoleic rich fat or oil oxidation. b) Cured ham aromatizant obtention: ramified aldehydes and sulphured compounds and lineal aldehydes enriched extract mix. Other substances addition to mix obtained. c) Final operations leading to reach the stability, use and presentation necessary conditions. Volatile compound obtained could be employed in cured ham production as well as in any other food. PERFIL EN ESPAOL Ttulo: COMPOSICIN, PROCEDIMIENTO DE OBTENCIN DE UN AROMA A JAMN CURADO Y SUS APLICACIONES El CSIC ofrece una composicin de voltiles que, en la combinacin adecuada y en la proporcin idnea, permite reproducir el aroma a jamn curado. La composicin permite la elaboracin de alimentos, jamones, con mejores propiedades organolpticas sin necesidad de desarrollar largos procesos de curado y la elaboracin de otros alimentos con aroma a jamn curado.

130

Ref: ES_28457
Technology Offer

Title: WINE AND OTHER ALCOHOLIC BEVERAGES FLAVOUR CONTENT IMPROVEMENT BY MONOTERPENE SYNTHASES PRODUCTION DURING FERMENTATION CSIC is the most important research organisation in Spain and has more than 120 research institutes. In the field of Food Science and Technology CSIC research activity deals with biotechnology in order to get safer, healthier and more quality foods through the study food bioprocesses and microorganisms. Its research is also involved in the study of functionality, security and quality of foods, as well as in the development of new technologies for packaging and conservation of foods. We would like to offer technology about wine and other alcoholic beverages flavour content improvement by monoterpene synthases production during fermentation. We have developed a new method to produce alcoholic beverages with an increased or different terpenic content by using genetic modified microorganisms expressing monoterpene synthases during fermentation. The invention consists of an alcoholic fermentation useful microorganism use for beverage production, preferably wines, which is genetically modified with a monoterpen synthase activity codified in a DNA sequence to produce monoterpenes during fermentation. In a particular use of the invention the microrganism is a S. cerevisiae wine yeast which contains a DNA sequence from C. breweri that codifies for a S-linalool synthase. The technology allows producing novo aromatic monoterpenes from any vegetal material origin and producing alcoholic beverages with a different or improved flavour. PERFIL EN ESPAOL Ttulo: MEJORA DEL CONTENIDO AROMTICO DE VINOS Y OTRAS BEBIDAS ALCOHLICAS MEDIANTE LA UTILIZACIN DE MICROORGANISMOS QUE, DURANTE LA FERMENTACIN, PRODUCEN MONOTERPENO SINTASAS. Investigadores del Instituto de Agroqumica y Tecnologa de Alimentos del CSICde Valencia (Espaa) han descrito un nuevo mtodo para elaborar bebidas alcohlicas con mayor y/o diferente contenido terpnico mediante la utilizacin de microorganismos genticamente modificados que expresan durante la fermentacin genes que codifican monoterpeno sintasas, lo que les capacita paraproducir de novo monoterpenos aromticos a partir de cualquier material vegetalde partida. En particular, bebidas alcohlicas fermentadas como vinos, etc,podran tener un aroma ms favorable y/o diferente.

131

Ref: ES_28458
Technology Offer

Title: ANGIOTENSIN I CONVERSION ENZYME INHIBITORY HEXAPEPTIDES CSIC is the most important research organisation in Spain and has more than 120 research institutes. In the field of Food Science and Technology CSIC research activity deals with biotechnology in order to get safer, healthier and more quality foods through the study food bioprocesses and microorganisms. Its research is also involved in the study of functionality, security and quality of foods, as well as in the development of new technologies for packaging and conservation of foods. Researchers from CSIC have identified and characterized new peptides with Angiotensin Conversion Enzyme (ACE) inhibitory activity. These peptides are different from any peptide sequences known before, Each peptide sequence comprise 6 aminoacids. That could be constructed with Laminoacids or with their D- stereoisomers, all are biologically active but the latest ones are more stable and resistant to protease action. The assays developed have shown that all the peptides proposed are reducers on ACE activity, and that other sequences similar, but no the same that those proposed, are no active on ACE activity. Those peptides could be synthesized from natural or artificial substrates in order to be used as food additives or pharmaceutical compounds useful on arterial hypertension control. PERFIL EN ESPAOL Ttulo: HEXAPPTIDOS INHIBIDORES DE LA ENZIMA CONVERSORA DE ANGIOTENSINA I El grupo de enzimas vnicas del Departamento de biotecnologa de Alimentos del IATA-CSIC (Espaa) ha identificado y caracterizado nuevos pptidos con actividad inhibidora del Enzima Conversora de Angiotensina (ECA). Estos pptidos pueden sintetizarse desde sustratos artificiales o naturales para ser empleados como aditivos alimentarios, compuestos o frmacos de utilidad enenfermedades que tengan como causa o sintomatologa la hipertensin arterial.

132

Ref: ES_28459
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Title: ANTIHYPERTENSIVE ACTIVE LACTEAL HYDROLYSATES CSIC is the most important research organisation in Spain and has more than 120 mresearch institutes. In the field of Food Science and Technology CSIC research activity deals with biotechnology in order to get safer, healthier and more quality foods through the study food bioprocesses and microorganisms. Its research is also involved in the study of functionality, security and quality of foods, as well as in the development of new technologies for packaging and conservation of foods. We would like to offer antihypertensive active lacteal hydrolysates Researchers from CSIC have developed a functional ingredient from lactic proteins which contain bioactive peptides with an Angiotensin Conversion Enzyme (ACE) inhibitory activity, antihypertensive and antioxidant activities. Those ingredients are obtained from bovine lactoferrine by enzymatic hydrolysis, (LfcinB17 31) giving a 15 aminoacids and a 5 aminoacids specific fragment (LfcinB20 25). These hydrolysis-produced bioactive peptides could be obtained from one or more proteins by using alimentary grade enzymes and hydrolysis conditions leading to the protein chain breaking. They also could be produced by chemical or enzymatic synthesis, by recombinant methods, etc. Those products are functionally active with nutritive and healthy properties and useful in pharmaceutical or food industry. PERFIL EN ESPAOL Ttulo: HIDROLIZADOS LCTEOS CON ACTIVIDAD ANTIHIPERTENSIVA Investigadores del CSIC han desarrollado ingredientes funcionales derivados deprotenas lcteas. Estos ingredientes se obtienen por tratamiento enzimtico delactoferrina para dar lugar a pptidos con actividad inhibidora de la enzima convertidora de la angiotensina (ECA), antihipertensiva, antioxidante y/oantimicrobiana. Estos nutracuticos, ya sea como hidrolizado o como pptidos,son productos funcionales que con propiedades nutritivas y saludables y portanto tiles para la industria alimentaria o farmacutica.

133

Ref: ES_28462
Technology Offer

Title: SYSTEM FOR PROTEIN PRODUCTION IN PLANTS. CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. The expression of proteins in plants by means of viral vectors is based in the faculty of single stranded RNA viruses to alter the plant metabolism and express proteins coded by their genomes. Therefore, the technology developed allows for transiently expressing proteins of interest for industry, food production, pharmacology, etc. These proteins accumulate in important quantities in plant tissues, without inducing the death of the host plant and without altering the agroecosystem. Furthermore, the technology could also be used as a high through put screening method for germoplasm of the family Solanaceae to identify resistant/tolerant plants to PepMV, as well as for the screening of natural populations or mutant collections. PERFIL EN ESPAOL Ttulo: SISTEMA PARA LA PRODUCCIN DE PROTENAS EN PLANTAS Las tecnologas de expresin de protenas en plantas mediante el uso de vectores virales se basan en la facultad que poseen los virus de ARN de una sola cadena para alterar el metabolismo celular y expresar protenas codificadas por su genoma viral. En este caso se ha delimitado la regin reguladora de la expresin gnica de un gen del Virus del mosaico del pepino dulce (PepMV). La tecnologa de expresin de protenas en plantas desarrollada permite expresar de forma estable protenas de inters industrial, alimentario, farmacolgico, etc. Estas protenas se acumularn en cantidades importantes, sin inducir la muerte de la planta husped y sin alterar el agroecosistema. Adems, la tecnologa se puede aplicar como sistema de alto rendimiento en el cribado de gemoplasma de plantas de la familia de las solanceas para identificar plantas resistentes/tolerantes a PepMV, as como en el anlisis de poblaciones naturales o colecciones de mutantes.

134

Ref: ES_28466
Technology Offer

Title: SYSTEM FOR GLIADIN FREE WHEAT PRODUCTION CSIC is the most important research organisation in Spain and has more than 120 research institutes. Grain proteins of wheat represent a portion of 7-18 %, although less than starch and carbohydrates that represent 60-75%, the protein portion is essential for the functional properties of flour. Gluten consists of gliadins and glutenins which are the principal grain proteins in wheat. Gliadins are responsible for celiac disease, and patients of this disease have intolerance to gluten. Gluten intolerance is characterised by an inflammation of part of the intestine, caused by contact with gliadins. Using wheat with very low gliadin content foods suitable for celiac disease patients could by produced. Researchers from a Public Spanish Research Centre have developed a technology for the production of wheat with very low gliadin content. This wheat seeds could be used in the production of flours and other ingredients to be used for bread and bakery products productions and other foods, cereals, drinks, dairy products as well as functional foods without gluten, suitable for celiac disease patients. The technology is based on RNA interference (RNAi) technology by the use of a polynucleotide capable of inducing the simultaneous silencing, in wheat seeds, of gluten components a (alpha), (beta), ? (gamma) and ? (omega) gliadins. By transformation of wheat seeds with this polynucleotide it is possible to obtain wheat grains without detectable content of gliadins. PERFIL EN ESPAOL Ttulo: SISTEMA PARA PRODUCIR TRIGO SIN GLIADINAS En trigo, las protenas del grano, aunque minoritarias (7-18%) respecto a los hidratos de carbono (60-75%), son fundamentales para las propiedades funcionales de la harina. Las principales protenas del grano son las gluteninas y las gliadinas, que constituyen el gluten. Las personas que sufren dicha enfermedad tienen intolerancia al gluten. Mediante un trigo que tenga muy disminuido el contenido de gliadinas, se puede elaborar un alimento para celiacos. Investigadores de un centro pblico del sur de Espaa han desarrollado un procedimiento para la produccin de trigo con un contenido en gliadinas muy disminuido. Las semillas de este trigo se pueden utilizar para la produccin de harinas y/o smolas a partir de las cuales elaborar alimentos como pan, productos de bollera, pastelera o repostera as como pastas o masas alimenticias, cereales, bebidas o lcteos e incluso alimentos funcionales, sin gluten y aptos para celacos.

135

Ref: ES_28498
Technology Offer

Title: DISCOVERY, RESEARCH AND DEVELOPMENT OF NEW BIOACTIVE INGREDIENTS, PRODUCT DEVELOPMENT RECOVERY OF FOOD BYPRODUCTS AND FOOD ANALYSIS Ingredientis Biotech is a technology-based company focussed on the discovery and development of bioactive molecules, food product development, nutritional evaluation, food analysis and recovery of food by-products. Our company provides solutions for the food and dietary supplement industries. Ingredientis Biotech is focused on the discovery, research, development and marketing of new natural products, processes and technologies which can contribute to a better quality of life through a variety of more nutritive, pleasant and healthier products. Our company has developed a discovery platform for bioactive compounds throughout a series of enzymatic clinical tests and cellular systems. We have their own library with natural products from foods, plants and microorganisms. Our core business lines in this sector are obesity weight control, cardiovascular disease, diabetes and gastrointestinal and immune diseases. PERFIL EN ESPAOL Ttulo: DESCUBRIMIENTO, INVESTIGACIN Y DESARROLLO DE NUEVOS INGREDIENTES BIOACTIVOS, RECUPERACIN DE DERIVADOS ALIMENTARIOS Y ANLISIS DE ALIMENTOS. Ingredientis Biotech es una empresa tecnolgica dedicada al descubrimiento y desarrollo de molculas bioactivas, la elaboracin de productos alimentarios, la evaluacin nutricional, el anlisis de alimentos y la recuperacin de derivados alimentarios. Nuestra empresa ofrece soluciones para los sectores alimentario y diettico. Ingredientis Biotech se dedica al descubrimiento, la investigacin, el desarrollo y la comercializacin de nuevos productos, procesos y tecnologas naturales que contribuyan a una mejor calidad de vida basada en el consumo de productos ms nutritivos, agradables y saludables. Nuestra empresa ha desarrollado una plataforma de investigacin de compuestos bioactivos a travs de una serie de ensayos clnicos enzimticos y de sistemas celulares, y cuenta con una biblioteca propia sobre productos alimentarios naturales, plantas y microorganismos.

136

Ref: ES_28541
Technology Offer

Title: COMPOSITION IMPROVED FOR MASSES OF BAKERY AND PASTRY CSIC is the most important research organisation in Spain and has more than 120 research institutes. In the field of Food Science and Technology CSIC research activity deals with biotechnology in order to get safer, healthier and more quality foods through the study food bioprocesses and microorganisms. Its research is also involved in the study of functionality, security and quality of foods, as well as in the development of new technologies for packaging and conservation of foods. According to the present invention, the CGTasa, present in the composition, can be in use as agent antiaging of products baked by his action break of the starch, which delays the degradation of the amilopectine, and for the properties emulgents of the resultant ciclodextrines of his enzymatical activity. In addition on having be added together with breaking enzymes one manages to increase the quantity of fragments glicosidics capable of being ciclated for the CGTasa, with which the potential of the CGTasa increases notably as agent antiaging and they improve considerably the quality of the products baked by the increase of volume, improvement of the smell and of the texture of the crumb. PERFIL EN ESPAOL Ttulo: COMPOSICIN MEJORADA PARA MASAS DE PANADERA Y PASTELERA. Estudiamos proyectos de ingeniera para establecer lneas de desarrollo, que incluyen diseo, manufacturacin y automatizacin de maquinaria que sean parte de la lnea. Inemur tambin ofrece extraordinario servicio y soporte tcnico de forma directa mediante nuestro asistente y tambin por conexiones remotas, gracias a la instalacin de los ms sofisticados y modernos medios de comunicacin.

137

Ref: ES_28542
Technology Offer

Title: COMPOSITION OF FIBERS FOR THE OBTAINING OF LOW PRODUCTS IN CALORIES AND RICH IN FIBERS. The composition of fibers of the present invention originates products of panification and pastry cook with a caloric content 30 lower % than the products of reference. To this advantage it is necessary to add the functional and physiological effect that the fibers have on the health. A particular object of the present invention constitutes it a composition of fibers of the present invention in which the effective quantity of fibers is preferably between(among) 250 and 750 g of fiber for kg of flour, or more preferably between(among) 450 and 600 g of fiber for kg of flour. The present invention uses the composition of fibers as ingredient in the production of flours, enriched flours being obtained, or in production of masses of bakery, and pastry cook to obtain products of bread, with sensory acceptable properties and with an average life similar to that of the products panarios commercial existing on the market. PERFIL EN ESPAOL Ttulo: COMPOSICIN DE FIBRAS PARA LA OBTENCIN DE PRODUCTOS BAJOS EN CALORAS Y RICOS EN FIBRAS. La composicin de fibras de la presente invencin origina productos de panificacin y bollera con un contenido calrico un 30 % inferior a los productos de referencia. A esta ventaja hay que aadir el efecto funcional y fisiolgico que tienen las fibras sobre la salud. Un objeto particular de la presente invencin lo constituye una composicin de fibras de la presente invencin en la que la cantidad efectiva de fibras est preferentemente entre 250 y 750 g de fibra por kg de harina, o ms preferentemente entre 450 y 600 g de fibra por kg de harina. La utilizacin de agentes estructurantes en la formulacin de productos de panadera y bollera puede resultar beneficiosa tanto para mejorar la maquinabilidad de las masas como para mejorar las caractersticas de los productos horneados. As, otro objeto particular de la presente invencin lo constituye la composicin de fibras de la presente invencin en la que se adiciona una cantidad efectiva de agentes estructurantes. La presente invencin usa la composicin de fibras como ingrediente en la elaboracin de harinas, obtenindose harinas enriquecidas, o en elaboracin de masas de panadera, galletera y bollera, para obtener productos de panificacin, con propiedades sensoriales aceptables y con una vida media semejante a la de los productos panarios comerciales existentes en el mercado.

138

Ref: ES_28553
Technology Offer

Title: NATURAL PRESERVATIVES FROM ESSENTIAL OILS, PLANT EXTRACTS AND ACETOMALOLACTIC FERMENTATION METABOLITES Productos Sur, S.A. commercializes several product lines that include blends for fresh, cooked, cured and marinated products and aromas from different essences designed to provide aroma and flavour to diverse types of products, from meat products to snacks or sauces. Productos Sur S.A. offers an individualized attention, adapted to the exact requeriments of each customer, as well as technical advising, thanks to a profound knowledge of the food sector. The company offer Natural preservatives from essential oils, plant extracts and acetomalolactic fermentation metabolites. Productos Sur, S.A. takes more than to forty years attending the agro-alimentary sector producing blends, flavours, aromas, colourings and seasonings, adapted to the exact requeriments of each costumer. During the last 10 years, the company has developed a research program in natural preservatives to extend food shelflife, in both fresh and cooked products. Our experience is focused in meat products and prepared meals, although our natural preservatives have a wide scope of application. PERFIL EN ESPAOL Ttulo: CONSERVANTES NATURALES PROCEDENTES DE ACEITES ESENCIALES, EXTRACTOS DE PLANTAS Y METABOLITOS DE FERMENTACIN ACETOMALOLCTICA Productos Sur, S.A. comercializa varias lneas de productos que incluyen mezclas para productos frescos, cocinados, curados y marinados y aromas de diferentes esencias diseados para aportar aroma y sabor a diversos tipos de productos, desde crnicos hasta snacks o salsas. Productos Sur, S.A. ofrece una atencin individualizada, adaptada a las necesidades de cada cliente, as como asesoramiento tcnico, gracias a un profundo conocimiento del sector alimentario. La empresa ofrece conservantes naturales procedentes de aceites esenciales, extractos de plantas y metabolitos de fermentacin acetomalolctica.

139

Ref: ES_28748
Technology Offer

Title: INNOVATIVE, NATURAL AND SURPRISING PRODUCTS AS OUR DRIED VEGETABLES OR CAVIAR OF THE BEST SPANISH WINE. Biogolden is a technology consultancy that generates quality and added value in the food industry through innovation in their production processes. Generate more healthy and attractive products for the consumer and more profitable and safer processes for the producer and cleaner technologies and environmentally friendly. Result of his tireless search, Biogolden has been able to find, select and / or develop best market innovations related to eating more natural, healthy and fun. In this sense offers its customers a range of amazing products ready to be enjoyed with the most. Biogolden in continuous research and development of innovative food has the most advanced technologies related to natural food processes more profitable. \nIn this sense, has specialized in certain lines that currently manages lead, ofreciento to its customers and partners more revolutionary technologies, clean and effective . PERFIL EN ESPAOL Ttulo: PRODUCTOS INNOVADORES, NATURALES Y SORPRENDENTES COMO NUESTRAS VERDURAS Y NUESTRO CAVIAR DESHIDRATADOS DE LOS MEJORES VINOS ESPAOLES Biogolden es un consultor tecnolgico que ofrece calidad y grandes ventajas al sector alimentario a travs de la innovacin en sus procesos de produccin. Nuestra empresa ofrece productos ms saludables y atractivos para el cliente y procesos ms rentables y seguros para el productor utilizando tecnologas ms limpias y respetuosas con el medio ambiente.. Como resultado de su bsqueda incansable. Biogolden ha encontrado, seleccionado y/o desarrollado las mejores innovaciones del mercado para ofrecer una alimentacin ms natural, sana y divertida. En este sentido, Biogolden ofrece una gama de productos sorprendentes para el deleite de sus consumidores. En Biogolden, gracias a la investigacin, el progreso y la innovacin constantes en el sector alimentario, cuenta con las ms avanzadas tecnologas, que le permiten optimizar la rentabilidad de los procesos alimentarios naturales. . De esta forma, la empresa se ha especializado en determinadas lneas lderes en el sector y ofrece a sus consumidores y socios tecnologas ms revolucionarias, limpias y eficaces.. .

140

Ref: ES_28922
Technology Offer

Title: DEVELOPMENT OF NEW FOOD PRODUCTS, IMPROVEMENT OF QUALITY AND INCREASE OF SHELF-LIFE OF FOOD PRODUCTS. INTAEX is a technological institute that provides high value-added technological services to agri-food industry by executing R&D projects, technical assistance and technology transfer projects, to improve the competitiveness of the sector, improving and increasing the quality of their products. The INTAEX has a modern scientific and technological equipment that allows to provide any technological to agri-food industry. It also has also experimental pilot plants with the necessary equipment to control and improve the processes to be studied. All of these pilot plants are equipped for the treatment of different products with ozone as an alternative or complement to thermal treatment for microbiological control. That allows to develop new healthy and innovative food products, to imporve the quality of food and to extend their shel life, in order to adapt the products to the market demands. PERFIL EN ESPAOL Ttulo: DESARROLLO DE NUEVOS PRODUCTOS ALIMENTARIOS, MEJORA DE LA CALIDAD E INCREMENTO DE LA VIDA TIL DE LOS ALIMENTOS. INTAEX es un instituto tecnolgico que proporciona unos servicios tecnolgicos de alto valor aadido a la industria alimentaria por medio de la ejecucin de proyectos de I+D, asistencia tcnica y transferencia de proyectos tecnolgicos para mejorar la competitividad del sector, mejorando e incrementado la calidad de sus productos. Servicios disponibles: - Mejora de la calidad de los alimentos. - Obtencin de nuevos productos alimentarios, tratamientos trmicos especiales Asistencia tcnica relacionada con la materia prima y/o equipamiento a utilizar. - Anlisis y tests. - Formacin tcnica y especializada en la industria alimentaria.

141

Ref: ES_28939
Technology Offer

Title: EXPRESSION, EXTRACTION AND PURIFICATION OF INDUSTRIAL AND THERAPEUTIC PROTEINS Bioprodin is a biotech company with expertise in proteomics and genomic. The company develops new viral vectors for expression of proteins of interest in plants and develops process for the extraction, isolation and purification of this proteins as well as the optimization for their use. The company offer the following services: " Develop of technology for the industrial production of proteins and other biomolecules of industrial interest. Including the design, production and scale-up of the process. " Production of enzymes for the chemical, pharmaceutical and food industry." Optimization of the conditions for enzyme reactions using in industrial process." Valorisation of agroindustrial residues. Isolation of proteins and other biomolecules from industrial residues. " Design and installation on industrial scale-up process. The company gives a service for the design, production and optimization of enzymes for industrial uses. Substitutions of chemical and, therefore, high contaminant process for biocatalysis process is one of the goals of this company. The company will aid to the overall process from the design to the scale-up production of the enzyme. PERFIL EN ESPAOL Ttulo: EXPRESIN, EXTRACCIN Y PURIFICACIN DE PROTENAS INDUSTRIALES Y TERAPUTICAS Bioprodin, empresa biotecnolgica con experiencia en protemica y genmica, es una spin-off de la Universidad de Murcia y del Consejo Superior de Investigaciones Cientficas (CSIC). Los objetivos de esta empresa son el desarrollo de nuevas tecnologas para la produccin de protenas industriales y teraputicas, as como otras biomoleculas con aplicaciones en biotecnologa, biomedicina y tecnologa de los alimentos.

142

Ref: ES_28940
Technology Offer

Title: VALORISATION OF AGROINDUSTRIAL RESIDUES Bioprodin is a biotech company, spin-off from the University of Murcia and the Spanish Council for Scientific Research (CSIC). One of the objectives of this company is the development of innovative technologies for the use and valorisation of wastes from Agro-Food industry. The by-products from the vegetable processing industries are very rich in bioactive substances. Bioprodin develops the necessary technology for the extraction and purification of proteins and other biomolecules from by-products or wastes of agro-food industry. These biomolecules have application in the food, cosmetic and pharmaceutical sectors. Bioprodin studies these bioactive substances and offers packages of technology for the industrial production of the biomolecules that are demanded by the market, including the design and installation on industrial scale-up process. PERFIL EN ESPAOL Ttulo: VALORIZACIN DE RESIDUOS AGROINDUSTRIALES Bioprodin, empresa biotecnolgica con experiencia en protemica y genmica, es una spin-off de la Universidad de Murcia y del Consejo Superior de Investigaciones Cientficas (CSIC). Uno de los objetivos de esta empresa es el desarrollo de tecnologas innovadoras para el aprovechamiento y valorizacin de subproductos de la industria agroalimentaria.

143

Ref: IT_28950
Technology Offer

Title: PRODUCTION OF ANTI HYPERTHENSIVE PEPTIDES SHOWING ANTI HYPERTENSIVE ACTIVITY USEFUL FOR FUNCTIONAL FOOD AND BEVERAGES The CNR-IBBE has developed a know how to obtain pure and selected bioactive peptides to be used for the preparation of functional food and beverages. In particular the team prepared anti hypertensive peptides showing ACE inhibition by in vitro test. For the production of the biopeptides, three polipeptide sequences of the bovine beta-casein were selected and expressed in bacterial cells by recombinant DNA technologies. The following purification and activation allows to determine the anti-hypertensive activity. The biopeptides procuced with this process have been used as additional ingredients of milk beverages, either fermented or not fermented, and their anti-hypertensive effect has been confirmed by in vitro test. This know-how could be used for the preparation of other bioactive peptides with different functionalities: antihypertensive, immunomodulating etc. PERFIL EN ESPAOL Ttulo: PRODUCCIN DE PPTIDOS ANTIHIPERTENSIVOS QUE MUESTRAN UNA ACTIVIDAD ANTIHIPERTENSIVA TIL PARA ALIMENTOS Y BEBIDAS FUNCIONALES El CNR-IBBE ha desarrollado conocimientos expertos para obtener una seleccin de pptidos bioactivos puros para la preparacin de alimentos y bebidas funcionales. En particular, el equipo ha desarrollado pptidos antihipertensivos con capacidad de inhibicin de la ECA mediante ensayos in vitro. Para la produccin de los biopptidos se seleccionaron tres secuencias de polipptidos de la betacasena bobina y se expresaron en clulas bacterianas mediante tecnologas de ADN recombinantes. La purificacin y activacin posterior permite determinar la actividad antihipertensiva. Los "biopptidos" producidos mediante este proceso se han utilizado como ingredientes adicionales en bebidas lcteas, tanto fermentadas como sin fermentar, y sus efectos antihipertensivos se han confirmado mediante ensayos in vitro. Este know-how podra utilizarse para la preparacin de otros pptidos bioactivos con diferentes funcionalidades (antihipertensiva, inmunomoduladora, etc.).

144

Ref: ES_29015
Technology Offer

Title: BIODEGRADABLE MATERIALS AND SUSTAINABLE NANACOMPOSITES WITH IMPROVED PROPERTIES FOR FOOD PACKAGING AND OTHER APPLICATIONS The Group of Polymers and Nanomaterials Analysis (University of Alicante) has deep expertise and know-how to develop and carry out the characterization of polymers and biopolymers. The use of materials obtained from non-renewable resources represents a high environment impact and a huge source of waste generation after their use. Nowadays, biopolymers have received increased interest and have been largely studied because of the importance that consumers give to environment issues, the increase in prices of crude oil and the global warming threats. Among the important amount of biopolymers recently developed, polylactic acid (PLA) has shown its ability to substitute some of the most common polymers used in many applications. Our research group has shown some expertise in blending PLA with commercial plasticizers to develop flexible films for several applications, in particular food packaging. Our research results showed that the compatibility between PLA and plasticizers was good and mechanical properties of the blends were excellent. The preliminary results show the potential of these new plasticizers to be blended with PLA and the possibility of incorporation of such new plasticizers in higher amounts to the PLA matrix leading to further increases in mechanical properties. PERFIL EN ESPAOL Ttulo: MATERIALES BIODEGRADABLES Y NANOCOMPUESTOS SOSTENIBLES CON PROPIEDADES MEJORADAS PARA EL ENVASADO DE ALIMENTOS Y OTRAS APLICACIONES La utilizacin de materiales obtenidos a partir de fuentes no renovables tiene un alto impacto medioambiental y supone una enorme fuente de generacin de residuos tras su utilizacin. Nuestro grupo de investigacin ha mostrado algunos progresos en la combinacin de PLA con plastificantes comerciales para desarrollar films flexibles para distintas aplicaciones, en particular para el envasado de alimentos. Los resultados de nuestras investigaciones revelaron que la compatibilidad entre el PLA y los plastificantes era buena, y las propiedades mecnicas de las mezclas excelentes. Los resultados preliminares anticipan el potencial de las posibles mezclas de estos nuevos plastificantes y PLA, y la posibilidad de incorporar dichos plastificantes en cantidades mayores a la matriz del PLA para obtener mejoras adicionales en sus propiedades mecnicas.

145

Ref: ES_29111
Technology Offer

Title: USE OF ALOE VERA EXTRACTS AS POSTHARVEST TOOL IN FRUITS AND VEGATABLES Our research group belongs to the University Miguel Hernndez, located at Southern Spain. In the last decade continuous efforts have been made in the next main topics: Physiological responses and postharvest technologies to avoid the mechanical damage and chilling injury of fruits and vegetables during manipulation and/or storage. Improvement of fruit and vegetable quality through pre- and post-harvest treatments. Evaluation of Sensory, Nutritive and Functional properties of fruits and vegetables Currently the use of chemical products during posthravest is limited. As an alternative, we offer the use of Aloe vera gel applied as edible coatings, dips, fumigations, etc. The gel can be applied either at pre-harvest or during postharvest storage. Satisfactory results have been obtained in several fruit commodities in terms of antimicrobial effect, especially antifungal, as well as delayed ripening and senescence, maintenance of nutritional and organoleptic quality. This treatment could be also applied in those crops under organic agriculture avoiding the use of chemical pesticides. PERFIL EN ESPAOL Ttulo: USO DE EXTRACTOS DE ALOE VERA COMO HERRAMIENTA EN POST-COSECHA DE FRUTAS Y HORTALIZAS Nuestro grupo de investigacin pertenece a la Universidad Miguel Hernndez, situada en el sur de Espaa. En la ltima dcada nuestros esfuerzos han estado dirigidos hacia los siguientes temas: Respuestas fisiolgicas y tecnologas postcosecha para evitar los daos mecnicos y daos por las heladas de frutas y verduras durante la manipulacin y / o almacenamiento. Mejora de la calidad de las frutas y hortalizas a travs de prey posttratamientos de la cosecha. Evaluacin sensorial, nutritiva y de propiedades funcionales de las frutas y hortalizas. En la actualidad el uso de productos qumicos despus de la cosecha est limitado. Como alternativa, le ofrecemos el uso de un gel de aloe vera aplicado como recubrimiento comestible, en fumigaciones, etc. El gel puede ser aplicado tanto en precosecha o durante el almacenamiento postcosecha. Este tratamiento puede ser aplicado tambin en los cultivos en la agricultura orgnica para evitar el uso de pesticidas qumicos.

146

Ref: ES_29121
Technology Offer

Title: USE OF ESSENTIAL OILS AS ANTIMICROBIAL AND ANTIOXIDANT TO PRESERVE THE ORGANOLEPTIC, NUTRITIONAL, FUNCTIONAL QUALITY AND SAFETY IN FRUITS Our research group belongs to the University Miguel Hernndez, located at Southern Spain. In the last decade continuous efforts have been made in the next main topics: Physiological responses and postharvest technologies to avoid the mechanical damage and chilling injury of fruits and vegetables during manipulation and/or storage. Consumers ask for new formats of foodstuff ready to eat with an excellent sensorial quality with absence of pesticides, post-harvest chemical treatments, physiological disorders and decay. Thus, growers need to commercialise foodstuff with high quality standards to satisfy consumer needs, to diversify the productions, to increase the shelf life until reaching the far away markets and to develop more profitable techniques, less contaminants and more environmental friendly. We have developed an active packaging based on the use of several pure essential oils (thymol, eugenol, carvacrol or menthol) in combination with modified atmosphere packaging (MAP) with the objective to reduce the quality losses during handling and further post-harvest storage in flow-packed system or thermo-sealed punnets. These antimicrobial compounds could be an alternative to the use of chemical treatments. These compounds are also effective on maintaining the fruit nutritional and bioactive compounds, with special interest in the antioxidant properties of anthocyanins and polyphenolic compounds, which have great importance in the beneficial effects for the consumer health. PERFIL EN ESPAOL Ttulo: USO DE ACEITES ESENCIALES COMO ANTIMICROBIANOS Y ANTIOXIDANTES PARA PRESERVAR LAS CARACTERSTICAS ORGANOLPTICAS, NUTRICIONALES, LA CALIDAD FUNCIONAL Y SEGURIDAD EN LAS FRUTAS Nuestro grupo de investigacin pertenece a la Universidad Miguel Hernndez, situada en el sur de Espaa. Hemos desarrollado un envase activo basado en el uso de varios aceites esenciales puros en combinacin con el envasado en atmsfera modificada (MAP) con el objetivo de reducir las prdidas de calidad durante la manipulacin y posterior almacenamiento. Estos compuestos tambin son eficaces en el mantenimiento de de los compuestos bioactivos, con especial inters en las propiedades antioxicdantes de los compuestos polifenlicos de las antocianinas y polifenlicos, que tienen gran importancia en los efectos beneficiosos para la salud del consumidor.

147

Ref: GR_29198
Technology Offer

Title: ADVANCED BIOSENSORS FOR FOOD SAFETY ANALYSIS Laboratory of Plant Physiology of the Agricultural University of Athens (AUA), offers ultra-advanced analytical systems for the detection of pesticides and toxins in agricultural and food products. The products provide high throughput, ultrarapid assay capabilities at a very competitive cost. Recent incidents of pesticide residue identification in vegetables by major supermarket chains heightened consumer's awareness of food and its production. Furthermore, changes in legislation along with the increase of consumer's interest have impacted the demand for food safety assurance along the whole supply chain from the farm to retailer's shelf. Food control laboratories around the globe use conventional techniques, which are unable to cover the needs of the domestic market, thus the offer to demand ratio is extremely low. Standard methods of pesticide residue analysis, though accurate, are usually very slow, delivering a test result within days or even weeks, thus postponing the export/import of agricultural commodities. In addition, the cost of the test is usually high (exceeding 200 Euros or much more), while food analysis is rarely decentralized, i.e. samples are not tested on site but have to be sent to central analytical labs. The BERA PESTICIDE/TOXICITY SENSOR represents a totally new generation of analytical instruments, enabling the implementation of food safety analysis by even minor users, such as small agricultural unions or food companies. The biosensor is a nanogel containing tens of thousands of mammalian cells that are sensitive to pesticides. The technique uses MIME cells, which carry artificial receptors on their surface. Binding of pesticides/toxins to the receptors causes a change in membrane structure and consequently a change in the membrane's electric potential. This change is detected by using a microelectronic circuit, connected to a computer and its results are presented with the help of special software. In this way when a positive sample is assayed, a characteristic signature-like change in electrical potential is produced. PERFIL EN ESPAOL Ttulo: BIOSENSORES AVANZADOS PARA ANLISIS DE SEGURIDAD ALIMENTARIA. El Laboratorio de Fisiologa Vegetal de la Universidad Agrcola de Atenas (AUA) ofrece un sistema analtico de ltima generacin para la deteccin de pesticidas y toxinas en productos agrcolas y alimentarios. Dichos productos ofrecen funciones de anlisis ultra rpidas de alto rendimiento a precios muy competitivos.

148

Ref: ES_29232
Technology Offer

Title: OFFER OF FUNTIONAL INGREDIENTS AND TECHNICAL ASSTANSE Vitae Caps is the leading European manufacturer of soy IP health enhancements products: natural vitamin E, soy isoflavones, phytosterols and phytosterol esters (from soy IP and tall oil). Now also available in our WD, our microencapsulated products and organic range. New launches: CLA, lutein, antioxidant systems for unstable fats and oils, Proalium (standardized alliacea extract) and new range of organic products. Vitae Caps, Spanish functional ingredients manufacturer, offers: " tailor made antioxidants systems for your products. We carried out stability studies in our laboratory with you products and our antioxidants to determine the cost-effective antioxidant system. Our antioxidant systems are recommended for bakery products, snacks, less stable oils such as Omega 3. " mixed tocopherols (Vitapherole) as natural preservative for active packages, avoiding the oxidation of food and prolonging its shelf life. " natural vitamin E to enrich your products like sunflower oil, which loses part of vitamin E content after its production process. " Proallium is a natural standardized alliacea extract with anti-bacterial properties to be added to juice and vegetable creams, gazpachos& " Phytosterols and phytosterol esters (Vitasterol) are functional ingredients to reduce cholesterol. If you wish to launch a real functional product, you should add you phytosterols to your food product. PERFIL EN ESPAOL Ttulo: OFERTA DE INGREDIENTES FUNCIONALES Y ASISTENCIA TCNICA. Vitae Caps, fabricante espaol de ingredientes funcionales, ofrece: Sistemas antioxidantes personalizados para sus productoss, mezclas de tocoferoles (Vitapherole) como conservante natural de paquetes activos para evitar la oxidacin de los alimentos y prolongar su vida til, vitamina E natural para enriquecer productos como el aceite de girasol, que pierde parte de su contenido de vitamina E tras su proceso de produccin, el proallium es un extracto natural de alicea estandarizado con propiedades antibacterianas que puede aadirse a zumos y cremas vegetales, gazpachos, etc.

149

Ref: ES_29243
Technology Offer

Title: FOOD CHARACTERIZATION INNOFOOD I+D+i S.L. started from the motivation and the experience of a group of food science professionals with the aim of provide research, innovation and development services. Acting as an external R&D Department, INNOFOOD works for those companies that does not have one of these divisions as well as for those that have a need of externalize some of their projects. An Increase of the product quality - Enhancing the commercial opportunity - Adjustment to the innovative dynamism of the industrial segment - Fitting the actions on security and food quality to the law regulations - Increase the economical profits and grow expectations Technological process optimization Sensory Analysis of Food (trained test panel): Application of different sensory analysis techniques (Acceptance test, preference, discriminative, descriptive&etc) performed by a group of well trained test panel. We offer formation and specific training on the fine tuning of the sensory test panel, in the company work place. Moreover, we carry out market test with an average of 100 individuals per test group. Shelf life assays: Predictive shelf life studies of modified and new products. Assistance of different packaging materials and shelf live enhancing techniques. PERFIL EN ESPAOL Ttulo: CARACTERIZACIN DE ALIMENTOS INNOFOOD I + D + i S.L. parti de la motivacin y la experiencia de un grupo de profesionales de la ciencia de los alimentos con el objetivo de proveer de servicios de investigacin, innovacin y desarrollo. Actuando como departamento de investigacin y desarrollo externo, innofood trabaja para estas empresas que no tiene alguna de estas divisiones, as como para aquellas que tienen la necesidad de externalizar algunos de sus proyectos. Algunos de los servicios que proporciona Innofood son: Anlisis sensorial de los alimentos, ensayos de caducidad, etc.

150

Ref: ES_29245
Technology Offer

Title: DESIGN AND DEVELOPMENT OF NEW INGREDIENTS OR FOOD PRODUCTS INNOFOOD I+D+i S.L. started from the motivation and the experience of a group of food science professionals with the aim of provide research, innovation and development services. Acting as an external R&D Department, INNOFOOD works for those companies that does not have one of these divisions as well as for those that have a need of externalize some of their projects. Design of innovative products (functional, restructured,&etc): - Studies of market trends - Improvement of existing products. - Physicochemical, sensory and quality characteristics. - Application of new technologies and industrial operations (productive systems, conservation, packaging...). - Development and application of new ingredients (functional and ecological): Our company materialize products from the expectations and innovative ideas from our clients, as well as suggested products obtained from our brainstorming sessions. Furthermore, we carry out all the necessary steps for the product development: New ingredients applications (actually taken into account on the nowadays product creations on the local and international industry), pilot plant tests, sensory evaluations and shelf life studies. INNOFOOD advice about label validation of the different developed products and ingredients, as well as the nutritional claims. PERFIL EN ESPAOL Ttulo: DISEO Y DESARROLLO DE NUEVOS INGREDIENTES O ALIMENTOS INNOFOOD I + D + i S.L. parti de la motivacin y la experiencia de un grupo de profesionales de la ciencia de los alimentos con el objetivo de proveer de servicios de investigacin, innovacin y desarrollo. Adems, llevamos a cabo todos los pasos necesarios para el desarrollo del producto: nuevas aplicaciones para los ingredientes, plantas piloto de pruebas, evaluacin sensorial y estudios de caducidad.

151

Ref: ES_29246
Technology Offer

Title: UTILIZATION OF AGRICULTURAL AND FOOD INDUSTRY BYPRODUCTS INNOFOOD I+D+i S.L. started from the motivation and the experience of a group of food science professionals with the aim of provide research, innovation and development services. Acting as an external R&D Department, INNOFOOD works for those companies that does not have one of these divisions as well as for those that have a need of externalize some of their projects. The realization of projects oriented to the utilization of by-products, obtained from the food and agricultural industry, is one of the major worries of producers who want to reduce the organic emissions and require cleaner operations. Innofood gives technological solutions to these industries, developing new products that can be part of other products ingredients or a new product on its own. There are enough evidences of the utility that some by-products could bring to the industry, like functional substances, economical advantages for its low cost ingredients, and reduction of organic emissions, and as a consequence a reduction of the environmental impact. INNOFOOD makes a complete study of the main by-products that could be obtained from the industrial operations, and select the possible useful materials which could be of interest for new products development. In addition, a selection of the alternatives for the processing of these by-products is carried out for our professional staff. PERFIL EN ESPAOL Ttulo: UTILIZACIN DE PRODUCTOS DERIVADOS DE LOS SECTORES AGRCOLA Y ALIMENTARIO. INNOFOOD I+D+i S.L. inici su andadura gracias a la motivacin y experiencia de un grupo de profesionales del sector de las ciencias de la alimentacin y con el objetivo de prestar servicios de investigacin, innovacin y desarrollo. En su papel de departamento de I+D externo, INNOFOOD trabaja para empresas que no cuentan con divisiones de esta ndole, y tambin para entidades que requieren subcontratar algunos de sus proyectos. INNOFOOD realiza un completo estudio de los principales derivados que podran obtenerse de las operaciones industriales del cliente y selecciona materiales potencialmente tiles que podran resultar interesantes para el desarrollo de nuevos productos. Adems, nuestro personal altamente cualificado realiza una seleccin de las alternativas de procesamiento de estos derivados.

152

Ref: ES_29263
Technology Offer

Title: METABOLITE AND PROTEIN PRODUCTION FROM PLANT CELL CULTURES Higher Education and Research Establisment New technology to increase plant metabolite production from elicited plant cell cultures. A high degree of purity of metabolites can be obtained with this biological process. It is an environmental friendly technology since the biological process do not generate contaminants. Continuous production ensured by the independence of climatic factors or seasonal fluctuations. Production of bioactive compounds taxoids, phytoalexins, etc...) (estilbenes like resveratrol, phytosterols,

Production of plant proteins (peroxidases and pathogenesis related proteins (PRproteins). PERFIL EN ESPAOL Ttulo: PRODUCCIN DE PROTENAS Y METABOLITOS A PARTIR DE CULTIVOS DE CLULAS DE PLANTAS. Institucin de investigacin y educacin superior Nueva tecnologa para aumentar la produccin de metabolitos derivados de plantas obtenidos de cultivos de clulas de plantas. Pueden obtenerse metabolitos con un alto grado de pureza utilizando este proceso biolgico. Se trata de una tecnologa respetuosa con el medioambiente, ya que su proceso biolgico no genera residuos. Produccin continua garantizada por la independencia de los factores climticos o las fluctuaciones estacionales. Produccin de componentes bioactivos (estilbenos como el resveratol, fitosterol, los taxoides, las fitoalexinas, etc) Produccin de protenas de plantas (peroxidasas y protenas asociadas con la patognesis [protenas PR]).

153

Ref: IT_29267
Technology Offer

Title: PASTA WITH ADDED FATTY ACID OMEGA 3 AND OMEGA 6 Production of dried, fresh and egg pasta, filled or no, as well as fresh pasta with polyunsaturated fatty acid OMEGA 3 and Omega 6 added (patented ways of use). An Italian manufacturer of pasta has widened his production with a unique product in Europe, that is fresh pasta with added polyunsaturated fatty acid OMEGA 3 and Omega 6. They are holder of patents for the ways of use. Moreover, by the end of the year, they plan to put on the market also filled pasta with the same functional properties (namely:Tortellini, Raviolini, Cappelletti and Fagottini, filled with meat and ham. The new kind of pasta has many beneficial effects on health, like: " Dicrease of the general level of cholesterol; " Increase of the HDL (High-density lipoproteins, that is good Cholesterol); " Decrease of triglycerides, that are risk factors for stroke incidence; " Vascular wall protection, thanks to prevention of platelet adhesion and consequent anti-atherosclerosis effect, with improvement of blood pressure and heart rhythm; " Cellular Protection by curbing the activity of free radicals that are responsible for aging PERFIL EN ESPAOL Ttulo: PASTA CON CIDOS GRASOS OMEGA 3 Y OMEGA 6 AADIDOS. Produccin de pasta de huevo fresca y deshidratada, tanto rellena como simple, con cidos grasos poliinsaturados OMEGA 3 y Omega 6 aadidos (modos de preparacin patentados). Un fabricante de pasta italiano ha ampliado su produccin con un producto nico en Europa: pasta fresca con cidos grasos poliinsaturados OMEGA 3 y Omega 6 aadidos. La empresa cuenta adems con las patentes sobre los modos de preparacin. Adems, antes de final de ao, la empresa planea lanzar al mercado pasta rellena con las misma propiedades funcionales (entre las nuevas variedades se cuentan tortellini, raviolini, cappelletti y fagottini rellenos de carne y jamn.

154

Ref: ES_29287
Technology Offer

Title: IMPROVING COLOR QUALITY AND STABILITY OF RED WINES DURING WINEMAKING AND AGEING. OPTIMIZATION OF MICRO-OXIGENATION TREATMENTS, BARREL AGEING AND OTHER ALTERNATIVES. VALORISATION OF WINERIES BY-PRODUCTS This research group belongs to the University of Murcia. Our research activity is focused in the main areas of knowledge: viticulture and enology. In the enology technology area our activity mainly deals with the scientific and technological development of high quality wines, mainly focused in the studies of polyphenols for improving and preserving wine color as well as for their importance for human health We have expertise in the use of several technologies for the production of high quality wines and with higher content of bioactive polyphenols able to deliver a health benefit. We can design micro-oxigenation programs, studies of the best ageing system for quality wines. PERFIL EN ESPAOL Ttulo: MEJORA DEL COLOR, LA CALIDAD Y LA ESTABILIDAD DE LOS VINOS TINTOS DURANTE SU PRODUCCIN Y ENVEJECIMIENTO. OPTIMIZACIN DE TRATAMIENTOS DE MICROOXIGENACIN, ENVEJECIMIENTO EN BARRICA Y OTRAS ALTERNATIVAS. VALORIZACIN DE LOS DERIVADOS DE LAS BODEGAS. Este grupo de investigacin pertenece a la Universidad de Murcia. Nuestra actividad investigadora se centra en dos reas principales de conocimiento: la viticultura y la enologa. En el mbito de la tecnologa enolgica nuestra actividad se relaciona principalmente con el desarrollo cientfico y tecnolgico de vinos de alta calidad, centrndose principalmente en estudios sobre polifenoles para la mejora de la conservacin del color de los vinos y su importancia para la salud. Contamos con una amplia experiencia en la utilizacin de varias tcnicas de produccin de vinos de alta calidad y altos contenidos de polifenoles bioactivos, capaces de aportar beneficios para la salud. Nuestro grupo puede disear programas de microoxigenacin y estudios de optimizacin de sistemas de envejecimiento para vinos de alta calidad.

155

Ref: GB_29309
Technology Offer

Title: A SALT REPLACEMENT FOR THE FOOD SECTOR DERIVED FROM MARINE RESOURCES The Centre of Food Innovation is one of the Research Centres based within the Business School at Sheffield Hallam University. The Centre offers a range of specialist services to food businesses and acts as a portal to other expertise across the university such as packaging, materials science and process simulation. The three principal areas of research within the Centre are (i) plant bioactives (ii) appetite and obesity and (iii) food supply chains. Reducing salt in foods is a current hot topic in healthy living . A number of food safety and consumer health authorities are all strongly advising a reduction in the amount of salt in foods to meet health targets. The industry is demanding a pure and natural product that would give the salt taste, plus other food safety and nutritional benefits. A suitable salt replacement for the food processing sector would ideally be a pure and natural product that would give the salt taste, plus other food safety and nutritional benefits as well as contributing to a clean label . The Centre for Food Innovation team have been exploring the potential for the Seagreens product to meet this demand. Seagreens has been developed from a wild wrack seaweed harvested from clean, unpolluted waters around the less inhabited parts of Norway. Seagreens is the product of an Anglo-Norwegian joint venture and is harvested and processed to give a food safe and highly acceptable product that can be incorporated into a range of foodstuffs. It is a certified material in the UK and the USA for use in organic and biodynamic foods. The product is granular. PERFIL EN ESPAOL Ttulo: SUSTITUTO DE LA SAL DERIVADO DE RECURSOS MARINOS PARA EL SECTOR ALIMENTARIO. El Centro de Innovacin Alimentaria (Centre of Food Innovation) es uno de los centros de investigacin ubicados en la Facultad de Econmicas de la Sheffield Hallam University. El Centro ofrece una serie de servicios especializados a empresas del sector alimentario y acta como portal para otros campos de conocimiento de la universidad, como por ejemplo el envasado, las tecnologas de materiales y la simulacin de procesos. Conjuntamente con otras entidades, el Centro de Innovacin Alimentaria ha desarrollado un sustituto de la sal calificado como alimento saludable (Seagreens) obtenido a partir de recursos marinos. Este producto permite a las empresas de procesamiento alcanzar reducciones en el contenido de sal y mantener los sabores y las propiedades organolpticas de sus alimentos.

156

Ref: ES_29333
Technology Offer

Title: INGREDIENTS ENRICHED IN NUTRACEUTICALS AND PRODUCTS WITH HIGH ANTIOXIDANT POWER CONESA was founded in 1976 in Villafranco del Guadiana ( Badajoz ). Currently we have 4 productive units with a total absorption capacity of 11.100 tons/day. That means roughly 500.000 tons of fresh tomatoes per crop. The top products of CONESA are: Tomato paste, Pizza Sauce/Crush tomato with and without salt, Pasata with and without salt, Dices tomates with or without calcium, different brix and cold or hot break juice, Tomato sauces and Tomato powder Cold Break and Hot Break. Besides, CONESA is looking for partners to research or to develop new projects which are connected with these innovation new products (extracts enriched in nutraceuticals, freeze dried products, agglomerated products, applications&etc). PERFIL EN ESPAOL Ttulo: INGREDIENTES ENRIQUECIDOS CON NUTRACUTICOS Y PRODUCTOS CON ALTO PODER ANTIOXIDANTE CONESA es una empresa familiar fundada en 1976 cuya producccin se centra principalmente en la pasta de tomate Cold Break (28/30 Brix y 36/38 Brix), pasta de tomate Hot Break (10/12 Brix, 12/14 Brix, 14/16 Brix, 28/30 Brix y 30/32 Brix), salsa de tomate, tomate concas y polvo de tomate de alta calidad que se seca mediante rociado Filtermat, considerado el proceso de secado ms avanzado del mundo. En los ltimos aos el departamento de I+D+I de CONESA ha desarrollado gran cantidad de productos innovadores: fibra de tomate, oleoresina de tomate, polvo licopeno, pasta de aceituna, polvo de aceituna y trozos de cebolla en bolsas aspticas, entro otros. Adems, tambin se ha investigado sobre la aplicacin de estas materias primas: ketchup con fibra de tomarte aadida, pastillas de tomate y aceituna para sopas o rehidratacin en pasta de tomate, pan de aceituna, pasteles con adicin de licopeno, etc.

157

Ref: ES_29344
Technology Offer

Title: MODERN-DAY FUNCTIONAL FOOD MADE WITH ORGANIC OLIVE OIL AND EXTRACTS FROM THE TOMATO DIETA MEDITERRNEA, Aceites y Vinagres, S.A. is a family owned company dedicated to growing and processing of the highest quality Extra Virgin and Ecological Extra Olive Oil. Our company controls the processes related to the progress of the olives used in our oils from selection of the plantations in which they are grown, to picking them and bottling their precious juice. For the latter, our state-of-the-art olive oil mill has a processing capacity of 100.000 kilograms of olives per day, and a storage capacity of 1.000.000 litres of Extra Virgin oil. Aceisterol is a modern-day functional food made with organic olive oil and extracts from the tomato - the two fruits that comprise the famously healthy Mediterranean diet. To obtain this marvelous product, extra virgin olive oil is homogenized with tomato extracts to make a wonderfully healthy addition to any nutritiously balanced diet. Aceisterol contains oil from the Morisca olive because this variety provides the most powerful antioxidants (tyrosol and hidrotyrosol) available from a natural food source (Aceisterol only uses olives and tomatoes that not been genetically manipulated to enhance the properties of either fruit.) To protect these antioxidants from degradation, and to maintain their healthy nutritional properties, only the most carefully selected ecologically grown olives are processed into extra virgin olive oil using gentle and natural milling techniques. PERFIL EN ESPAOL Ttulo: MODERNOS ALIMENTOS FUNCIONALES ELABORADOS CON ACEITE DE OLIVA ECOLGICO Y EXTRACTOS DE TOMATE. DIETA MEDITERRNEA, Aceites y Vinagres, S.A. es una empresa familiar dedicada al cultivo y procesamiento de aceite de oliva virgen extra y aceite de oliva ecolgico extra de la mxima calidad. La empresa controla los procesos relacionados con la evolucin de la aceituna utilizada para la fabricacin del aceite, desde la plantacin en el olivar hasta la recoleccin y el embotellado del preciado zumo. El aceisterol es un moderno alimento funcional elaborado con aceite de oliva ecolgico y extractos de tomate: las dos frutas que conforman la base de la dieta mediterrnea.

158

Ref: ES_29347
Technology Offer

Title: FUNCTIONAL AND NUTRACEUTIC BREAD ESPAOLA DE I+D, SA has close than 20 years experience in R&D, technology transfer, manufacturing plants and technical consultancy in the field of baking, pizzas and pastry, fast food and catering, rice, rice products and rice by-products. Their main objective is to develop healthier and more convenient foodstuffs and to market the associated production technology . Espaola de I+D has developed technologies to produce "nutraceutic bread "or "functional bread". "Functional bread" is of the same high gastronomic quality as normal well-made bread. Consumers can enjoy good and delicious bread at the same time as looking after their health. This is a new generation of bread. It contains essential ingredients for nutrition and health in appropriate concentrations. They help you to stay healthy and prevent health deficiencies. It is well known that certain constituents of food contribute to the prevention of diseases and the loss of vigour. Depending on factors such as diet, work and general health the intake of these constituents is frequently insufficient either because not enough is consumed or because the body cannot assimilate them. Calcium, iron, selenium, dietary fibre and Omega-3 type fats among others are constituents of this type. Their beneficial effects in the prevention of osteoporosis, anaemia, cardiovascular disease, dysfunctions in the intestinal tract etc. are widely recognised and scientifically well founded. Espaola de I+D has also the technology to produce a vast range of advanced and new products based on dough (refrigerated, frozen and prefermented frozen), parbaked bread and pastry (to be finished in a microwave oven, frozen, refrigerated and at room temperature) and long life bread and pastry (from 2 weeks to 2 years). PERFIL EN ESPAOL Ttulo: PAN NUTRACETICO Y FUNCIONAL Espaola deI+D, SA tiene cerca de 20 aos de experiencia en I+D, en transferencia de tecnologa, en centros de fabricacin as como en la consultora tcnica dentro de campo de la panadera, las pizzas, los pasteles, la comida rpida y el catering, el arroz, as como en los subproductos y productos a base de arroz. Su principal objetivo es desarrollar alimentos ms sanos y convenientes, as como comercializar la tecnologa productiva desarrollada por la empresa. Espaola de I+D ha desarrollado tecnologas para producir "pan nutracetico" o "pan funcional".

159

Ref: AF_29350
Technology Offer

Title: METABOLOMIC-GUIDED APPROACH FOR FUNCTIONAL FOOD DEVELOPMENT NUTREN-nutrigenomics is a biomedical research group of the University of Lleida (Spain). Our research activities are focused to Healthy Nutrition, Ageing and Agerelated Diseases, Neurodegeneration and Nutrigenomics. We are the external R&D Department for those innovative companies aiming to develop novel products or test those existing with added high-value. We have been selected as TECNIOQuality member, a brand that comprises the main technology transfer centres and agents in Catalunya under an ISO-2001 quality innovation scheme. Metabolomics is being used in a variety of health applications including pharmacology, pre-clinical drug trials, toxicology, transplant monitoring, newborn screening and clinical chemistry, besides many other. Functional food development is frequently hampered by the lack of concordance of in vitro results with in vivo outcomes, the benchside to tableside gap. In an attempt to improve the procedures for selection of food components, we have developed a novel, metabolomic-guided approach that measures global responses in metabolome to dietary intake of a given food (nutrametabolomic approach). The use of approaches derived from system biology methods (all the omic methods) take advantage of a global perspective obtained after the intervention. This results in the discovery of novel functional properties and the asseveration for absence of toxicity. This is done in a fast, biologically relevant and reproducible way in a two-stage approach for a given food ingredient. PERFIL EN ESPAOL Ttulo: ENFOQUE METABOLMICO PARA EL DESARROLLO DE ALIMENTOS FUNCIONALES. En ocasiones, la elaboracin de alimentos funcionales suele verse obstaculizada por la falta de coherencia entre los resultados de las pruebas in vitro y los ensayos in vivo, lo que se conoce como el desfase entre laboratorio y consumidor. En un intento por mejorar los procedimientos de seleccin de componentes alimentarios, hemos desarrollado un enfoque metabolmico vanguardista que mide las respuestas metabolmicas globales a la ingesta alimentaria de un alimento concreto (enfoque nutrametabolmico).

160

Ref: ES_29385
Technology Offer

Title: ANALYSIS OF PLANT PROTEINS AND DETECTION OF BY-PRODUCTS OF PLANT METABOLISM EXPOSED TO STRESSING CONDITIONS. This technology offers knowledge about enzymatic and non-enzymatic antioxidant systems present in plants and harvested products. Changes during storage and shelf life. Plant material as a source of antioxidant compounds. This benefit is increased value of food. Innovating aspects, use of plant food as a source of beneficial compounds. Main advantages: higher value of food. Higher income for producers and industry. Secondary metabolites Group is interesting in technical and research cooperation. This technology offers knowledge about enzymatic and non-enzymatic antioxidant systems present in plants and harvested products. Changes during storage and shelf life. Plant material as a source of antioxidant compounds. The benefit is an increased value of food. Innovating aspects, use of plant food as a source of beneficial compounds. Main advantages: higher value of food. Higher income for producers and industry. Secondary metabolites Group is interesting in technical and research cooperation. PERFIL EN ESPAOL Ttulo: PRODUCCIN DE VEGETALES. INDUSTRIA DE LA ALIMENTACIN Y FARMACUTICA. Descripcin de la tecnologa: conocimiento acerca de sistemas antioxidantes, enzimticos y no-enzimticos presentes en las plantas y en los productos cosechados. Cambios durante el almacenamiento. Material vegetal como fuente de compuestos antioxidantes. Beneficios: Se incrementa el valor nutritivo y nutracetico de los alimentos. Aspectos innovadores: utilizacin de las plantas como fuente de compuestos beneficiosos. Principales ventajas: incrementar el valor de los alimentos. Mayor ingreso para los productores y la industria.

161

Ref: ES_29388
Technology Offer

Title: FUNCTIONAL GENOMIC AND MICROORGANISMS DETECTION AND CHARACTERIZATION IN FOOD. Institute of Plant Biotechnology. Molecular Genetic Unit. Development and application of molecular genetic tools to plant production and food industry. Benefits: increased production and safety. Molecular Genetic Group is interested in technical and research cooperation. Technology description: Real time detection of microorganisms responsible of food deterioration. Identification of genes related to favourable and unfavourable traits. Detection of GMO in food. Innovating aspects: knowledge at the molecular level. Main advantages: real time detection of food risks. PERFIL EN ESPAOL Ttulo: GENMICA FUNCIONAL. DETECCIN Y CARACTERIZACIN DE MICROORGANISMOS EN ALIMENTOS. Descripcin de la tecnologa: Deteccin en tiempo real de microorganismos responsables del deterioro de los alimentos. Identificacin de genes relacionados con caracteres favorables y desfavorables. Deteccin de OGM en alimentos. Aspectos innovadores: conocimientos a nivel molecular. Principales ventajas: deteccin en tiempo real de factores responsables de riesgos alimentarios.

162

Ref: ES_29392
Technology Offer

Title: BIOFUNCTIONAL FOOD AND V GAME PRODUCTS Postharvest and Refrigeration Group (GPR) is obtaining functional food with a high phenolic content. These products are exposed to a physical stress and they increase their flavonoid concentration. Some of these stresses increase product shelf life and could have bactericidal effects. GPR is developing this technology for several fruits and vegetables. In addition, GPR has started to develop the technology needed for V gamma products. They are minimally processed products ready to eat after some minutes in the microwave (potatoes, carrots, artichokes, sauces, peppers, spiced salads, etc.). 1) Functional food Food which provides to consumers an additional value over the standard. They increase their content on phenolic and antioxidant compounds when they are exposed to a stress. Technology required to produce the stress situations is highly specific. The exposition moment, time and dose of the treatment are studied by GPR. 2) V Gamma Products Preparation of this kind of products requires selecting varieties well adapted for pre-cooking but also with a high content of vitamins and phenolic compounds. Handling and cutting are also essential steps, being needed to select the more appropriated for each product. Cooking parameters, like temperature and precooking time are also essential. PERFIL EN ESPAOL Ttulo: ALIMENTOS FUNCIONALES Y DE V GAMA El objetivo de esta oferta tecnolgica consiste en incrementar el contenido fenlico de frutas y hortalizas al generar un estrs fsico en el producto. Bajo estas situaciones de estrs se puede inducir el metabolismo fenlico e incrementar la pigmentacin y el contenido en sustancias fenlicas, especialmente flavonoides. Adems, alguno de estos tratamientos prolonga la vida de estos productos, debido al efecto antimicrobiano y a la induccin de fitoalexinas. Estos estudios se han realizando por el GPR en varias frutas y hortalizas, como uvas, tomates, lechuga, espinaca, etc. En el rea de la Quinta Gama, el GPR estudia la tecnologa necesaria para poner en el mercado productos listos para consumir tras unos minutos en el microondas.

163

Ref: ES_29396
Technology Offer

Title: TECHNOLOGY AND ENGINEERING FOR BIOTECHNOLOGICAL PROCESSES, FOR OBTAINING BIOACTIVE FOOD PRODUCTS AND BEVERAGES, AND VALUATION OF BY-PRODUCTS AND FOOD WASTES. Institute of Plant Biotechnology. Laboratory of Biotechnological Processes, Technology and Engineering. Development of technology and engineering for biotechnological processes, for obtaining bioactive food products and beverages, and valuation of by-products and food wastes.Benefits: The value of the product improves, and a new product and functionality is developed. The innovative bioactive products can be a key in the differentiation of marks and companies, obtaining the consolidation and the extension of the markets. The group is interesting in technical and research cooperation. Development of technology and engineering for biotechnological processes, for obtaining bioactive food products and beverages, and valuation of by-products and food wastes.Benefits: The value of the product improves, and a new product and functionality is developed. The innovative bioactive products can be a key in the differentiation of marks and companies, obtaining the consolidation and the extension of the markets. Main advantages: The new products can reach a new market value, very important, with the incorporation of these innovating concepts. PERFIL EN ESPAOL Ttulo: TECNOLOGA E INGENIERA PARA PROCESOS BIOTECNOLGICOS, PARA OBTENCIN DE ALIMENTOS Y BEBIDAS BIOACTIVOS, Y VALORIZACIN DE SUBPRODUCTOS Y RESIDUOS ALIMENTICIOS Descripcin de la tecnologa: Desarrollo de tecnologa e ingeniera para procesos biotecnolgicos, para la obtencin de alimentos y bebidas bioactivos, y la valorizacin de subproductos y residuos alimentarios. Beneficios: Se mejora el valor aadido de los productos, , y se desarrolla un nuevo producto y una nueva funcionalidad en el alimento y/o la bebida. Aspectos innovadores: Los productos bioactivos innovadores, pueden ser claves en la diferenciacin de marcas y de empresas, logrando la consolidacin y la ampliacin de los mercados. Principales ventajas: Los nuevos productos pueden tener un valor aadido muy importante con la incorporacin de estos conceptos innovadores.

164

Ref: ES_28464
Technology Offer

Title: SYSTEM FOR HYBRID WHEAT PRODUCTION CSIC is the most important research organisation in Spain and has more than 120 research institutes. In the field of Food Science and Technology CSIC research activity deals with biotechnology in order to get safer, healthier and more quality foods through the study food bioprocesses and microorganisms. Its research is also involved in the study of functionality, security and quality of foods, as well as in the development of new technologies for packaging and conservation of foods. The production of hybrid seeds has been a revolutionary technique in plant breading; as hybrid varieties are more homogeneous, have better yields and the seeds are more valuable than conventional seeds. A commercial hybrid is the product of a crossing of two pure lines selected for their capacity to express heterosis (hybrid vigour). The optimal combination has been the result of a long process of field evaluation of thousands of crosses. The production of hybrid seeds requires a male sterile line which is fertilized by a restorer line, both lines having been selected for their phenotypic and genotypic characteristics. To obtain male-sterile wheat lines manual emasculation is not economically viable. Instead, alternative approaches are used, which are: chemical emasculation, or genetic systems. The technology to produce hybrid wheat developed by the CSIC group uses a male sterile line in which the nucleus has the genetic constitution of wheat combines with a wild barley (Hordeum chilense) cytoplasm. This technology is based in the development of a wheat fertility restoring line, produced by the introgression in wheat of restoring factors from H. chilense. The production of hybrid wheat is possible using three lines: a maintaining euplasmic line which is normal wheat, the alloplasmic wheat line (male sterile) in a barley cytoplasm and the restoring line. The alloplasmic line is propagated by pollinisation with the maintaining line; all descendants are male sterile as the cytoplasm comes from the female parent. These plants with male sterility may then be used as female parents in the hybrid crosses with the restoring line. The presence of male fertility restoring gene(s) in the restoring lines produces completely fertile F1 hybrid descendants showing heterosis.

165

Ref: ES_29417
Technology Offer

Title: BIOACTIVE INGREDIENTS FOR FOOD PROCESSING FROM VEGETAL BY-PRODUCTS The Industrialization of Animal Products (IPOA) research team of University Miguel Hernndez offers its expertise and technology in the development of new bioactive ingredients from agroindustrial by-products for food. IPOA is a reference group in the field of functional meat products. IPOA collaborates with food industry to increase the competitiveness of the sector. In this way, it is demonstrated our wide ingredients and extracts variety and our tremendous nutritional and technological interest in the reformulation of different foods for human consumption. This Research Group is aware of the big problems the by-products from food industry generate. For that reason, the Group has developed different technologies able to increase the value of these by-products by the recovery of theirs bioactive principles. PERFIL EN ESPAOL Ttulo: INGREDIENTES BIOACTIVOS PARA ALIMENTACIN PROCEDENTES DE SUBPRODUCTOS VEGETALES El equipo de investigacin de la Universidad Miguel Hernndez ofrece su experiencia y tecnologa en el desarrollo de nuevos ingredientes bioactivos a partir de subproductos agroindustriales para la alimentacin. Este grupo de investigacin es consciente de los grandes problemas que los subproductos de la industria alimentaria generan. Por este motivo, el grupo ha desarrollado diferentes tecnologas capaces de incrementar el valor de estos subproductos por la reutilizacin de sus principios bioactivos.

166

Ref: ES_29420
Technology Offer

Title: ORGANIC BIOSTIMULANT ENHANCER OF NUTRIENTS ASSIMILATION CAPACITY IN PLANTS Trama y Azahar is an Andalusian company manufacturer of eco-friendly and natural products targeted to agriculture, hygiene and cosmetic. The company has developed an innovative and environmentally friendly technology for the treatment of olive oil wastes in order to recycle them and to obtain an organic biostimulant that enhance the nutrients assimilation capacity of the plants. Olive oil mill wastes are produced in large amounts in Mediterranean countries, being very contaminant for the environment. The polyphenols and tocopherols, among other substances contained in the biostimulant, have been proved to perform and elicitor effect on the plant, inhibiting the pesticides effects on the nutrients assimilation capacity and regulating the possible overdose of nutrients. This technology has already been tested in olive crops and the biostimulant has been certified by the CAAE Association, a Spanish nonprofit organisation devoted to de development of certified Organic Farming and Livestock production. PERFIL EN ESPAOL Ttulo: BIOESTIMULANTE ORGNICO QUE MEJORAN LA CAPACIDAD DE ASIMILACIN DE LOS NUTRIENTES DE LAS PLANTAS Trama y Azahar es una empresa andaluza fabricante de productos ecolgicos y naturales destinados a la agricultura, la higiene y la cosmtica. La compaa ha desarrollado una innovadora y ecolgica tecnologa para el tratamiento de los residuos de aceite de oliva con el fin de reciclarlos y obtener un bioestimulante orgnicos que mejoran la capacidad de asimilacin de los nutrientes de las plantas. Este producto est especialmente recomendado para los cultivos agrcolas, la jardinera y campos deportivos.

167

Ref: ES_29424
Technology Offer

Title: MICRO AND NANO ENCAPSULATION OF ACTIVE COMPOUNDS Leitat is a Technological Centre specialized in new materials and production technologies. LEITAT develops R&D activities in the areas of materials science, environment, surface treatments, biotechnologies and renewable energies with a deep knowledge and experience on the technological transfers to several industrial sectors. LEITAT is recognised by the Spanish Government as a CIT (Centre of Technological Innovation) and is one the five Technology Centres accredited by the Regional Government of Catalonia. LEITAT is member of the FEDIT (Federation of Technological Centres in Spain) and the IT Network of the Catalan Regional Government. Micro and nano encapsulation has been applied in many industrial sectors for several reasons: protection of the encapsulated compound, isolation of reactive compounds , control principle release& In the food sector, micro- and nanoencapsulation encounters diferent appliction as a protective barrier for nutraceticals or probiotics or as an active system to trigger active compunds release for protective puroposes (antibacterial activities), for example. Leitat has several microencapsulation methods: chemical technologies, including coacervation, gelation, interfacial polymerization and sol-gel; spray drying and electrospinning, for nanocapsules desgin. With the equipments at disposal, micro and nanocapsules can be design to fulfill the application needs. Leitat s experience in this topic is based not only in its participation in european and spanish research projects but also in industrial colaborations. PERFIL EN ESPAOL Ttulo: MICRO Y NANO ENCAPSULACIN DE COMPUESTOS ACTIVOS Leitat es un Centro Tecnolgico especializado en nuevos materiales y tecnologas de produccin. Leitat desarrolla actividades de I+D en las reas de ciencias de los materiales, medio ambiente, tratamientos superficiales, biotecnologa, energas renovables,etc. La micro y nano encapsulacin ha sido aplicada en muchos sectores industriales por diversas razones: proteccin del compuesto encapsulado, aislamiento de componentes reactivos,etc. En el sector alimentario, la micro y nano encapsulacin encuentra diferentes aplicaciones como barrera protectora para nutracuticos o prebiticos o como un sistema activo con fines protectores, por ejemplo.

168

Ref: ES_29450
Technology Offer

Title: NEW APPETITE SUPPRESSANT CHOCOLATE Cocoa Bio Company s.l. is a newly created Enterprise to house the commercial strength of Disnatural s products manufactured with the premise: Chocolate and Health . Disnatural is another young company consisting of experienced members working many years in other relevant firms related with this sector. Their main objective is to create and launch natural products able to help us in day to day activities both to improve our appearance as our own health. COCOA Bio Company has developed a chocolate that combines the pleasure and the good taste of chocolate, with flavonoids and antioxidants that enhance the mood, together with spirulina (Arthrospira platensis), a microscopic alga that provides minerals, vitamins, protein and other nutrients that are missing in the diets. This product is fully developed and is commercially available on the market. PERFIL EN ESPAOL Ttulo: NUEVO BOMBON SACIANTE E INHIBIDOR DEL APETITO COCOA BIO COMPANY ha desarrollado un bombn que combina el placer y el buen sabor del chocolate, con sus flavonoides y antioxidantes que aumentan el nimo, junto con la espirulina, un alga microscpica que aporta los minerales, vitaminas, protenas y otros nutrientes necesarios que faltan en las dietas de adelgazamiento. Dicho producto est totalmente desarrollado y ya est disponible en el mercado. La espirulina posee alrededor de un 65% de protenas, vitaminas (betacaroteno, vitamina B12, etc.), minerales (hierro, magnesio, selenio, cinc, cobre, etc), cidos grasos esenciales o poliinsaturados y aminocidos como la fenilalanina, aminocido supresor natural del apetito.

169

Ref: ES_29451
Technology Offer

Title: IMPROVING WINE PROPERTIES BY A SIMPLE AND INEXPENSIVE METHOD The Complutense University of Madrid is the oldest and biggest university in Spain. Its educational and research activities cover almost all knowledge fields: Humanities, Social, Experimental and Health Sciences. Research is a prior activity into this university being of high standard as can be shown by its participation in the different national and international calls. The university also has specialized Research Institutes for scientific and technical research providing technical advice. The technology allows increasing the trans-resveratrol content in a previous stage of winification process and allowing controlling the trans-resveratrol content as a function of treatment time. The technique consists in putting wine under stress conditions where grape responds by increasing its trans-resveratrol content as a self-defense method. Proposed method allows increasing the trans-resveratrol content in a wine without modifying the physic-chemical and organoleptic properties of wine by a simple way, with a little inversion and with a little increase in production cost. The high trans-resveratrol content could be an important sale-pitch because of consumers sensibility on cardiovascular benefits and carcinogenesis prevention. PERFIL EN ESPAOL Ttulo: MEJORA DE LAS PROPIEDADES DEL VINO MEDIANTE UN MTODO SIMPLE Y BARATO La Universidad Complutense de Madrid es la ms grande y antigua de Espaa. La tecnologa permite aumentar el contenido de trans-resveratrol en una etapa anterior al proceso de vinificacin permitiendo el control del contenido de esta sustancia en funcin del tiempo de tratamiento. La tcnica consiste en poner el vino en condiciones de estrs para que la uva responda aumentando su contenido de trans-resveratrol como un mtodo de auto-defensa. El mtodo propuesto permite aumentar el contenido de trans-resveratrol en el vino sin modificar las propiedades fsico-qumicas y organolpticas del vino de una forma sencilla, con una inversin pequea y con un pequeo aumento en el costo de produccin.

170

Ref: CH_29452
Technology Offer

Title: MICRO AND NANO TECHNOLOGY FOR THE DEVELOPMENT OF NEW FOOD AND NUTRITION PRODUCTS CSEM, Centre Suisse d Electronique et de Microtechnique (Swiss Center for Electronics and Microtechnology), founded in 1984, is a private research and development center specializing in microtechnology, nanotechnology, microelectronics, system engineering and communications technologies. It offers its customers and industry partners tailor-made innovative solutions based on its knowledge of the market and technological expertise derived from applied research. Having founded several start-ups, it contributes to developing Switzerland as an industrial location. To date, a total of 29 such enterprises, with more than 500 employees, have been launched by CSEM. In addition, CSEM has acquired an international dimension by establishing a presence in the Arab Emirates in 2005, and in Brazil in 2007, in order to speed up and encourage the transfer of knowledge and new technologies beneficial to the local economy of these countries. Approximately 400 highly qualified and specialized employees from various scientific and technical disciplines work for CSEM in Neuchtel, Zurich, Basel, Alpnach and Landquart. They represent more than 30 nationalities and constitute the basis of the company s creativity, dynamism and innovation potential. Our multidisciplinary teams guarantee the development of highly innovative product and advanced high technology engineering solutions that optimize time to market and customer satisfaction. PERFIL EN ESPAOL Ttulo: MICROTECNOLOGA Y NANOTECNOLOGA PARA DESARROLLAR NUEVOS PRODUCTOS ALIMENTARIOS Y NUTRICIONALES. El CSEM o Centre Suisse d Electronique et de Microtechnique (centro suizo de electnica y microtecnologa), fundado en 1984, es un centro privado de investigacin y desarrollo especializado en microtecnologa, nanotecnologa, microelectrnica, ingeniera de sistemas y tecnologas de comunicacin. El centro ofrece a sus clientes y socios industriales soluciones personalizadas e innovadoras a partir de su conocimiento del mercado y su experiencia tecnolgica derivada de la investigacin aplicada. El centro de innovacin aplica sus plataformas tecnolgicas a los mbitos de: La nanotecnologa, microrobtica, microfludica, etc.

171

Ref: ES_29453
Technology Offer

Title: MANUFACTURE OF NATURAL ANTIOXIDANTS FROM FRUITS AND VERDURES NutraCitrus does research on natural antioxidants produced by non degrading processes which preserves the antioxidant's bioactivity full potential NutraCitrus' technology allows us to introduce a range of antioxidants from fruits and verdures such as pomegranate, broccoli, artichoke, strawberry, onion& PERFIL EN ESPAOL Ttulo: FABRICACIN DE ANTIOXIDANTES NATURALES DE FRUTAS Y VERDURAS NutraCitrus lleva a cabo investigaciones sobre antioxidantes naturales elaborados a partir de procesos no degradantes que conservan toda el potencial bioactivo de los antioxidantes. La tecnologa de NutraCitrus permite introducir una amplia variedad de antioxidantes de frutas y verduras como la granada, el brcoli, la alcachofa, la fresa, la cebolla, etc. reas de aplicacin de este perfil: Sectores alimentario, diettico y cosmtico.

172

Ref: ES_29473
Technology Offer

Title: BIOPOLIMERS FOR FOOD INDUSTRY A Spanish technology centre offers its experience on developing biopolimers for food industry. The service offered comprises development of customized biopolimers coatings and films and pilot testing activities. The centre is interested in establishing commercial agreement with technical assistance with food industry companies. Biopolimers are mainly made of proteins, carbohydrates and lipids either separately or together as a composite. Additional additives are necessary to make the composition flexible and easy to use. Biopolimers are natural, edible and biodegradable reasons why they are suitable to be used in the food industry for coating interesting substances or to create films to improve some food characteristics. Moreover, biopolimers do not modify the chemical composition of the food products that are coating due to their formula is determined for this purpose. They have worked on developing biopolimeric coating that avoids oxidation, browing and rancidity of the protected products. Moreover they design biopolimeric coatings to easy incorporate different substances in food products. The technology centre offers besides its extended know-how and experience on developing customized biopolimers, an innovative and full equipped pilot plant where to carry out biopolimeric coating and films evaluations. PERFIL EN ESPAOL Ttulo: BIOPOLMEROS PARA LA INDUSTRIA ALIMENTARIA Un centro tecnolgico espaol ofrece su experiencia en el desarrollo de biopolmeros para la industria alimentaria. El servicio ofrecido comprende el desarrollo personalizado de recubrimientos y pelculas de biopolmeros y actividades piloto de prueba. El centro est interesado en alcanzar acuerdos comerciales con asistencia tcnica con empresas del sector de la alimentacin. Los biopolmeros estn fabricados principalmente por protenas, carbohidratos y lpidos, todos ellos juntos o separados como un compupestos. Adicionalmente son necesarios algunos aditivos para hacer el compuesto flexible y fcil de utilizar.

173

Ref: ES_29477
Technology Offer

Title: BIOPRODUCER SYSTEM TO OBTAIN MICROORGANISM AND HIHG VALUE FOOD PRODUCTS A Spanish research centre designed and set up an innovative and integrated food bioproducer system to obtain both microorganism and high value food products. The main characteristic of the system is the capacity to carry out various experiences with different microorganisms avoiding cross-contamination. The research centre seeks food manufacturers for commercial agreement with technical assistance in assessing and optimizing bioprocesses. Agrofood production is characteristic for producing a high volume of processing residues and by-products that are sometimes sources of high-valuable substances, such as polyunsaturated fatty acids, vitamins, proteins, enzymes, organic acids, etc.. In most cases these by-products are straight put away what implies a loss of opportunity to make business. The technology centre has developed and set up a bioproducer system with the most novelty technology available on the market. The main applications of the system are to study and optimize bioprocesses as well as to assess microorganisms and active compounds recovery. PERFIL EN ESPAOL Ttulo: SISTEMA BIOPRODUCTOR PARA OBTENER MICROORGANISMOS Y PRODUCTOS ALIMENTICIOS DE ALTO VALOR. Un centro de investigacin espaol ha diseado y creado un innovador sistema bioproductor de para obtener tanto microorganismos como productos alimenticios de alto valor. La principal caracterstica del sistema es la capacidad para llevar a cabo varias experiencias con diferentes microorganismos evitando las contaminaciones cruzadas. El centro de investigacin busca empresas de alimentacin para alcanzar acuerdos comerciales con asistencia tcnica en la evaluacin y optimizacin de los bioprocesos.

174

Ref: GB_29478
Technology Offer

Title: SPINNING DISK REACTOR The Food Chain provides an all-inclusive service to the food and drink industry including; improving production and products, meeting new technical challenges, problem solving via specialist designed experimental approaches, harnessing leading edge science for industrial application and seizing new commercial opportunities in food production. The spinning disk reactor enables existing processes to be undertaken far more efficiently but also opens up new opportunities for research into larger volume production. PERFIL EN ESPAOL Ttulo: SPINNING DISK REACTOR Food Chain ofrece un servicio integral al sector de la alimentacin y de las bebidas incluyendo: mejora de la produccin y de los productos, resolucin de problemas por medio de especialistas, deteccin de nuevas oportunidades comerciales en la produccin de alimentos, etc. El spinning disk reactor permite que los procesos existentes se vuelvan ms eficientes pero tambin abre nuevas oportunidades de investigacin. Las principales ventajas de la tecnologa SDR son: - Menos tiempos de produccin - Productos de calidad y mejorados - Volmenes de produccin ms flexibles. - Etc Entre algunas de sus aplicaciones estn: - Produccin de harinas - Pasteurizacin - Produccin de emulsionantes

175

Ref: ES_29481
Technology Offer

Title: NEW YEAST STRAINS IMPROVING SENSORIAL AND TECHNOLOGICAL PROPERTIES OF THE WHITE, ROSE, RED AND SPARKLING WINES. The Spanish National Research Council (Consejo Superior de Investigaciones Cientficas, CSIC) is the largest public research organisation in Spain. CSIC is a multidisciplinary organisation with 130 centres located nationwide and a workforce of 13000. CSIC files an average of 60 international (PCT) and 180 Spanish patent applications and signs more than 60 technology licenses each year. The Deputy Vice-Presidency for Knowledge Transfer is CSIC s gateway for companies, ranging from SMEs to multinationals. We facilitate the appropriate contacts and are responsible for the cooperation with the industry, through research contracts and license agreements. Spanish Research Institute has patented a new recombinant industrial wine yeast strain and the method to obtain it. This method allows increasing mannoprotein secretion by the modified strains; as well as improving sensorial and technological properties of the wine fermented by these strains. PERFIL EN ESPAOL Ttulo: NUEVAS CEPAS DE LEVADURAS PARA MEJORAR LAS PROPIEDADES ORGANOLPTICAS Y TECNOLGICAS DE VINOS BLANCOS, ROSADOS, TINTOS Y ESPUMOSOS. El Consejo Superior de Investigaciones Cientficas, CSIC, es la organizacin pblica de investigacin ms importante de Espaa. Este organismo de investigacin espaol ha patentado una nueva cepa de levadura de vinificacin industrial recombinada y su mtodo de obtencin. Gracias a estas cepas modificadas, el mtodo obtiene una mayor secrecin de manoprotenas y mejora al mismo tiempo las propiedades organolpticas y tecnolgicas de los vinos fermentados con ellas.

176

Ref: IT_29497
Technology Offer

Title: NEW FORMULATION TO PRODUCE SALAMI LOW FAT WITH FUNCTIONAL PROPERTIES The technology offers a new formulation to produce dry fermented sausages with low fat content and functional properties. In this formulation the animal fat, as pork backfat, can be totally substituted with extra virgin olive oil. A new formulation to obtain salami low fat with functional properties has been developed. The formulation proposed allow to improve nutritional characteristics of dry fermented sausages by the simultaneous reduction of fat level and total replacement of pork backfat with extra virgin olive oil. This method offers the possibility to reduce the negative effects derived from reduction and substitution of animal fat in meat products that involve many technological drawbacks during drying process affecting flavour, texture and colour. The purpose of this method is to improve the quality of salami with extra virgin olive oil using an Improvement Structure Ingredient (ISI) having functional properties. Salami similar to traditional one (with pork backfat), but with healthier features can be produced with safety and suitable shelf life. PERFIL EN ESPAOL Ttulo: NUEVA FORMULACIN PARA PRODUCER SALAMI CON BAJO CONTENIDO EN GRASA Y PROPIEDADES FUNCIONALES. La tecnologa ofrecida es una nueva frmula para producir salchicha seca con un bajo contenido en grasas y con propiedades funcionales. En el empleo de grasa animal, como por ejemplo la del cerdo, puede ser totalmente sustituida por aceite de oliva virgen extra. Tambin se ha desarrollado una nueva receta para producir salami con bajo contenido en grasa y con propiedades funcionales. La receta propuesta permite mejorar las caractersticas nutricionales.

177

Ref: ES_29500
Technology Offer

Title: POTENT NATURAL ANTIOXIDANTS BASED ON A NEW BIOACTIVE STRUCTURE The group of Enzyme Biochemistry and Biotechnology studies enzymes, processes and natural compounds of application in different sectors, including the Food Industry. A current project is studying in depth the biological activities of plant compounds betalains. A wide range of bioactivities and colours are displayed by them. In our group, new molecules have been extracted and purified or obtained by semi-synthetic procedures. Potent antioxidant and free radical scavenging properties of individual compounds have been characterized. The process to obtain and use of the natural structural unit responsible for the antioxidant and free radical scavenging properties is patent pending. We have the technology, analytical tools and know-how to promote an industrial application. PERFIL EN ESPAOL Ttulo: POTENTES ANTIOXIDANTES NATURALES BASADOS EN UNA NUEVA ESTRUCTURA BIOACTIVA. El Grupo de Bioqumica y Biotecnologa Enzimtica estudia enzimas, procesos y componentes naturales aplicables a distintos sectores, entre los que se encuentra la industria alimentaria. Uno de nuestros proyectos actuales estudia en profundidad las actividades biolgicas de los compuestos vegetales denominados betalanas. Dichos compuestos son responsables de un gran nmero de colores y bioactividades. En los experimento de nuestro grupo se han extrado y purificado nuevas molculas, o se han obtenido a partir de procedimientos semisintticos. Se han caracterizado potentes antioxidantes y propiedades de captura de radicales libres en compuestos individuales. La obtencin de la patente del proceso para obtener y utilizar la unidad estructural natural responsable de las propiedades antioxidantes y de captura de radicales libres est en curso. Contamos con la tecnologa, las herramientas analticas y el know-how necesarios para desarrollar la aplicacin a escala industrial.

178

Ref: ES_29507
Technology Offer

Title: DEVELOPMENT OF FUNCTIONAL/HEALTHY FOOD PRODUCTS USING NATURAL PRESERVATIVES AND MODIFIED ATMOSPHERE LEARTIKER Food Technology is a commercial mark of Lea Artibai Ikastetxea, a non-profit-making organization wich main objective is to contribute to the improvement of the competitiveness of the surrounding industry net. Main developed research lines are:design and development of functional/healthy food products,new dairy products elaborated with whey,food conservation using natural preservatives (antioxidants and bacteriocins) and modified atmosphere, food biotechnology focused to quality and security assesment and we also offer technical surveillance.The technological services we offer are: technological advice in food processing, food procesing in a pilot plant and food laboratorial analices. We have full equipped Microbiology, Biochemistry and Biotecnology laboratories and a pilot plant with different elaboration areas such as: dairy products area,meat products area, fish and canned products area and a packaging area.Consumer interest in the relationship between diet and health has increased the demand for fresh, natural (using natural ingredients) and functional/healthy foods. Besides, the development of functional or healthier food products together with the enlargement of their commercial life will help food industry to meet consumers demand and keep it for a longer time in the market, thus increasing their competitiveness.Due to this,the main objective of this project is to design innovative healthier products for specific nutritional requirements (low in salt,sugar,fats,gluten free) using natural new ingredients and also extend the shelf-life of thsi products using bioactive molecules such as natural extracts ( rosemary) or lactic-acid bacterias. PERFIL EN ESPAOL Ttulo: DESARROLLO DE PRODUCTOS ALIMENTARIOS FUNCIONALES / SALUDABLES A PARTIR DE CONSERVANTES NATURALES EN ATMSFERAS MODIFICADAS. LEARTIKER Food Technology es una marca comercial de Lea Artibai Ikastetxea, una organizacin sin nimo de lucro cuyo principal objetivo es contribuir a la mejora de la competitividad de la red de industrias de su entorno.Las principales lneas de investigacin desarrolladas son: el diseo y el desarrollo de productos alimentarios funcionales/saludables; nuevos productos lcteos elaborados con sueros; la conservacin alimentaria mediante conservantes naturales (antioxidantes y bacteriocinas) y atmsferas modificadas; la biotecnologa alimentaria centrada en la evaluacin de la calidad y seguridad; y la supervisin tcnica.Los servicios tecnolgicos ofrecidos por la organizacin son: asesoramiento tecnolgico sobre procesos alimentarios; procesamiento alimentario en plantas piloto; y anlisis en laboratorio de alimentos (anlisis nutricionales, estudios de determinacin de la vida til de los productos y deteccin de patgenos de toxicidad transmitidos por alimentos).

179

Ref: ES_29510
Technology Offer

Title: PCR METHODOLOGY FOR THE IDENTIFICATION OF MULTIPLE TARGETS IN FOOD Food and Safety Lab from CTC, offered different PCR methods for the identification of frauds (mandarin juice in orange juice, mammalians, birds, fish), GMOs, allergens and bacterial pathogens in foods. Analysis could be carried out in a day, essential to take corrective actions (if apropriate) in a short time. Also different prototype (arrays) could be developed for multianalyte testing in one step (a la charte) PERFIL EN ESPAOL Ttulo: METODOLOGA PCR PARA IDENTIFICAR OBJETIVOS MLTIPLES EN ALIMENTOS. El Laboratorio de Alimentacin y Seguridad de CTC ofrece distintos mtodos PCR para identificar fraudes alimentarios (zumo de mandarina en el zumo de naranja, mamferos, pjaros, peces), alimentos modificados genticamente, alrgenos y patgenos bacterianos en alimentos. El anlisis puede realizarse en un solo da, un aspecto clave para poder tomar medidas correctoras (si procede) en poco tiempo. Asimismo, pueden desarrollarse distintos prototipos (agrupaciones) para analizar multianalitos en un solo paso (a la carta).

180

Ref: ES_29515
Technology Offer

Title: ENCAPSULATION IN CYCLODEXTRINS OF BIOACTIVE COMPOUNDS In recent years, cyclodextrins (CDs) complexation has been successfully used to improve the solubility, chemical stability and bioavailability of a number of poorly soluble compounds. CDs are a group of naturally occurring cyclic oligosaccharides derived from starch. In the pharmaceutical, cosmetics and food industries, cyclodextrins have been used as complexing agents to increase the water solubility of various compounds, such as drugs, vitamins, flavours, antioxidants and food colorants, increasing the solubility, stability and bioavailability of the guest molecule. Also, CDs could be used to delete undesirable compounds (cholesterol). As has been recently described by our group, CDs can be used as target complexation agent, not only to increase the total target concentration in aqueous solution, while the free target concentration remains constant, but also to decrease the free target concentration in aqueous solution, while the total concentration remains constant. In both cases, CDs acts as substrate reservoir in a dosage-controlled manner. This fact is very important for the food industry since the effect of the target compound could be constant alongside the shelf life of the product.The offered technology and know-how could be applied in the food industry for the development of functional foods (juices, dairy products, cosmetics&) riched in antioxidants, foods with more flavour and products with more lifetime containing natural encapsulated targets with antimicrobial and/or antioxidant effects, etc. PERFIL EN ESPAOL Ttulo: ENCAPSULACIN DE COMPONENTES BIOACTIVOS EN CICLODEXTRINAS. En los ltimos aos, el desarrollo de complejos de ciclodextrinas (CDs) ha obtenido buenos resultados en cuanto a la mejora de la solubilidad, la estabilidad qumica y la biodisponibilidad de un gran nmero de componentes de baja solubilidad. Las CDs son un grupo de oligosacridos cclicos de origen natural derivados del almidn. Los sectores farmacutico, cosmtico y alimentario han utilizado las ciclodextrinas como agentes de complejacin para aumentar la solubilidad al agua de diversos componentes como medicinas, vitaminas, saborizantes, antioxidantes y colorantes alimentarios, ya que con ellas se mejoran la solubilidad, la estabilidad y la biodisponibilidad de las molculas husped. Adems, las CDs pueden utilizarse para eliminar componentes no deseados (como el colesterol). La tecnologa y el know-how propuestos pueden aplicarse al sector alimentario para el desarrollo de alimentos funcionales (zumos, productos lcteos, cosmticos,...) ricos en antioxidantes, alimentos con sabores potenciados y productos ms duraderos gracias a su contenido de objetivos encapsulados naturales con efectos antimicrobianos y/o antioxidantes, etc.

181

Ref: ES_29518
Technology Offer

Title: SUPPLIER OF MASLINIC ACID, HYDROXYTYROSOL AND OLEANOLIC ACID FOR THE FOOD INDUSTRY. Manufacturing, R&D and marketing of substances obtained from the fruit of olive tree: MASLINIC ACID, HYDROXYTYROSOL and OLEANOLIC ACID. Our Company has developed an exclusive method of extraction of pentacyclic triterpenes (maslinic acid and oleanolic acid) and poliphenols (hydroxytyrosol), substances that posses a lot of therapeutics and preventives properties to apply in human and animals. The main characteristic of this technology is the use of the waste material generated in the production of olive oil as the main raw material to extract the products looked for. So, our products have a natural origin, with a high purity and with applications in several fields like human feeding, animal feeding and cosmetic. PERFIL EN ESPAOL Ttulo: PROVEEDOR DE CIDO MASLNICO, HIDROXITIROSOL Y CIDO OLENICO PARA EL SECTOR ALIMENTARIO. La empresa se dedica a la fabricacin, la investigacin, el desarrollo y la comercializacin de sustancias obtenidas del fruto del olivo: CIDO MASLNICO, HIDROXITIROSOL Y CIDO OLENICO. La empresa ha desarrollado un mtodo exclusivo para la extraccin de triterpenos pentacclicos (como los cidos maslnico y olenico) y polifenoles (como el hidroxitirosol), sustancias que poseen numerosas propiedades teraputicas y preventivas de aplicacin a organismos humanos y animales. La principal caracterstica de esta tecnologa es el uso de materiales de desecho generados en la produccin de aceite de oliva como principal materia prima para la extraccin de los productos deseados. De este modo, los productos de la empresa tienen un origen natural, un alto nivel de pureza y aplicaciones en distintos campos como la alimentacin humana y animal y la industria cosmtica.

182

Ref: ES_29531
Technology Offer

Title: A PCR METHOD FOR THE SIMULTANEOUS DETECTION OF BIOGENIC BACTERIA-PRODUCING BACTERIA
The Spanish National Research Council (Consejo Superior de Investigaciones Cientficas, CSIC) is the largest public research organisation in Spain. CSIC is a multidisciplinary organisation with 130 centres located nationwide and a workforce of 13000. The Institute has patented a new PCR method to control the presence of biogenic amines in food products by the simultaneous detection of biogenic amine-producer bacteria. This multiple PCR amplification uses simultaneously oligonucleotide primers specific for the detection of bacteria producing the following biogenic amines: histamine, tyramine, putrescine, and cadaverine. This method is useful for the detection of most microorganisms producing biogenic amine on foods, being therefore an indirect index of freshness. The current invention consists in a procedure for the control and detection of the presence of bacteria able to produce the biogenic amines, histamine, tyramine, putrescine and cadaverine, in isolated bacteria as well as directly in food products, its use in food safety issues could be used as a indirect freshness measure. This invention allows to known in a easy way, fast and specific, the risk of the presence of biogenic amines in a food substrate. The knowledge of the ability to produce biogenic amines before they are produced, allows to avoid its formation, e.g. during a fermentation made by the use of a starter niogenic aminenon producer by this procedure. The current invention is useful in public or private laboratories having procedures for food analysis, or in research laboratories, or in starterproducing industries. The beneficiary industries of this procedure include food industries like dairy industry, fermented meat-products, brewing, wineries, vegetable fermentations and canned fish elaboration. This method allows the simultaneous detection of bacteria producing the most important biogenic amines in foods (histamine, tyramine, putrescine, and cadaverine).The methods used so far for the detection of biogenic amine-producer bacteria are slow and usually showed ambiguities. Molecular methods are fast and given information about the ability to produce biogenic amine by the bacteria assayed.

PERFIL EN ESPAOL Ttulo: MTODO DE REACCIN EN CADENA DE LA POLIMERASA (PCR) PARA LA DETECCIN SIMULTNEA DE BACTERIAS BIOGNICAS PRODUCTORAS DE BACTERIAS.
El Consejo Superior de Investigaciones Cientficas, CSIC, es la organizacin pblica de investigacin ms importante de Espaa. Este organismo de investigacin espaol ha patentado un nuevo mtodo PCR para controlar la presencia de aminas biognicas en productos alimentarios mediante la deteccin simultnea de bacterias productoras de aminas biognicas. Este PCR de amplificacin mltiple utiliza oligonucletidos iniciadores especficos para detectar la bacteria responsable de la produccin de las siguientes aminas biognicas: histamina, tiramina, putrescina y cadaverina. Este mtodo es de gran utilidad para la deteccin de la mayora de microorganismos que producen aminas biognicas en los alimentos, lo que lo convierte en un ndice de frescura indirecto. En cuanto a la seguridad alimentaria, este mtodo puede utilizarse en laboratorios de control o investigacin o empresas de alimentacin que utilicen sistemas de control durante los procesos de fermentacin o para productos alimentarios elaborados.

183

Ref: ES_29533
Technology Offer

Title: ANTIBIOTIC FREE SELECTIVE MEDIUM TO DISCRIMINATE AND QUANTIFY LACTIC AND BIFID BACTERIA FROM FERMENTED MILK
The Spanish National Research Council (Consejo Superior de Investigaciones Cientficas, CSIC) is the largest public research organisation in Spain. CSIC is a multidisciplinary organisation with 130 centres located nationwide and a workforce of 13000. We facilitate the appropriate contacts and are responsible for the cooperation with the industry, through research contracts and license agreements. Spanish Public Research Institution is offering licences of a patent consisting of a procedure of detection and quantification of lactic acid and bifid bacteria from mixed cultures or fermented milk. Detection is based on identification by different culture mediums and incubation conditions without antibiotics so no interference with growth and subsequently with quantification has been demonstrated without the use of antibiotics as selective agents. Not afecting growing and quantification. The procedure obtained can detect and quantify four different species of lactic acid bacteria (S. thermophilus, L. bulgaricus, L. casei, L. acidophilus) and bifidobacterium B. lactis in mixed cultures and in fermented milks. The novelty and the main advantage of the procedure is the capacity to distinguish among three different species of lactobacilli and another lactic acid bacteria as S. thermophilus and bifidobacterium as B. lactis, the most common cultures in fermented milks. This procedure is based on the use of different culture conditions and colonies morphology without using antibiotics into the cultures medium that can affect growth aptitude of the species analysed The procedure uses selective growth conditions comprising selective carbon sources, temperature, atmosphere, and incubation time, linked together morphological differentiation of the obtained colonies. No other selective agent as antibiotic has been used. Each culture medium has been based on standard media referred into Official Standards to Analyse Bacteria in Yogurt [ISO/FDIS 9232|IDF146:2002]. The industrial use of the procedure is the microbiological analysis for detection and quantification of different species of lactic acid bacteria and bifid bacteria in yogurt and fermented milks in order to determine and verify probiotic aptitude of the product and its maintenance along the commercialization .Validation of the procedure has considered medium selectivity, accuracy to reobtain the previous microbiological population, competitive growth and reproducibility. The matrix effect has also been considered comparing acidify milk with reference culture medium. The validation has used recommendation of the Standard ISO/TR 13843:2000 Species verification has been performed using 10% of the colonies by means of a specific procedure based on the patent: Procedure to discriminate and quantify lactic and bifid bacteria from fermented milk based on a PCR-DDGE system.The main characteristic of this innovation is the use of specific mediums and incubation conditions, linked to colonies morphology as identification markers.Use of specifics medium and incubation conditions, linked to colonies morphology as a markers of lactic acid bacteria is the main advantage of this invention because it allows species identification and quantification in a faster way, simple, with highly specificity and without any sophisticated techniques.

PERFIL EN ESPAOL Ttulo: MEDIO SELECTIVO LIBRE DE ANTIBITICOS PARA DISCRIMINAR Y CUANTIFICAR BACTERIAS LCTICAS Y BFIDOBACTERIAS DE LA LECHE FERMENTADA.
El Consejo Superior de Investigaciones Cientficas, CSIC, es la organizacin pblica de investigacin ms importante de Espaa. Este organismo de investigacin espaol ofrece licencias para utilizar la patente de un procedimiento de deteccin y cuantificacin de cido lctico y bifidobacterias en cultivos mixtos o leche fermentada. La deteccin se basa en la identificacin mediante distintos medios de cultivo y condiciones de incubacin sin antibiticos con el fin de evitar la interferencia con el crecimiento y en su posterior cuantificacin (tambin sin antibiticos) como agentes selectivos. El procedimiento no influye en el crecimiento ni en la cuantificacin.

184

Ref: ES_29536
Technology Offer

Title: RE-USE OF VEGETAL BY-PRODUCTS FOR PREBIOTICS PRODUCTION The Spanish National Research Council (Consejo Superior de Investigaciones Cientficas, CSIC) is the largest public research organisation in Spain. CSIC is a multidisciplinary organisation with 130 centres located nationwide and a workforce of 13000.. The Deputy Vice-Presidency for Knowledge Transfer is CSIC s gateway for companies, ranging from SMEs to multinationals. We facilitate the appropriate contacts and are responsible for the cooperation with the industry, through research contracts and license agreements.The Complutense University of Madrid is the oldest and biggest university in Spain. Its educational and research activities cover almost all knowledge fields: Humanities, Social, Experimental and Health Sciences. Research is a prior activity into this university being of high standard as can be shown by its participation in the different national and international calls. Spanish Public Research Organisation and a public university have patented a method for obtaining oligosaccharides from vegetables. These oligosaccharides could be used as an ingredient of new functional foods or natural supplements with high soluble dietary fibre content.The new procedure permits obtaining oligosaccharides from vegetable samples, preferable from okara, the soybean byproduct from soymilk or soydrink, and tofu-making processes. This method comprises the following steps: obtaining a soluble and/or insoluble dietary fibre, dispersion of fibre in liquids, enzymatic hydrolysis by addition of a glycosidase mixture, incubation of mixture and its enzymatic inactivation later, followed by isolation of oligosaccharides obtained.Furthermore, the new method could be optimized, increasing the amount of oligosaccharides obtained and decreasing the incubation time needed for the enzymatic hydrolysis. This is possible using different mediums for the dispersion fibre step (distilled water or acetic tampon pH 6) and including an autoclaving treatment, previous to the enzymatic hydrolysis step. PERFIL EN ESPAOL Ttulo: REUTILIZACIN DE PRODUCTOS DERIVADOS DE ORIGEN VEGETAL PARA LA PRODUCCIN DE PREBITICOS. El Consejo Superior de Investigaciones Cientficas, CSIC, es la organizacin pblica de investigacin ms importante de Espaa. En colaboracin con una universidad pblica, este organismo de investigacin espaol ha patentado un mtodo para obtener oligosacridos a partir de productos vegetales. Estos oligosacridos podran utilizarse como ingrediente de nuevos alimentos funcionales o suplementos naturales con un alto contenido en fibra diettica soluble.

185

Ref: ES_29540
Technology Offer

Title: PROCEDURE TO DISCRIMINATE AND QUANTIFY LACTIC AND BIFID BACTERIA AS PROBIOTIC FROM FERMENTED MILK BASED ON A PCRDDGE SYSTEM
The Spanish National Research Council (Consejo Superior de Investigaciones Cientficas, CSIC) is the largest public research organisation in Spain. CSIC is a multidisciplinary organisation with 130 centres located nationwide and a workforce of 13000.Spanish Public Research Institution is offering licences of a patent consisting of a procedure of detection and quantification of lactic acid and bifid bacteria species from mixed cultures or fermented milk. Detection is based on identification with PCR and Denaturing Gradient Gel Electrophoresis (DGGE) has been demonstrated. This method distinguishes strains specifically. Useful for detecting viable probiotic bacteria in dairy industry.The procedure obtained can detect and quantify four different species of lactic acid bacteria (S. thermophilus, L. bulgaricus, L. casei, L. acidophilus) and bifidobacterium B. lactis in mixed cultures in fermented milks specifically. The novelty of the procedure is distinguish among three different species of lactobacilli and another lactic acid bacteria as S. thermophilus and bifidobacterium as B. lactis, based on separation of PCR products in denaturing gradient gel electrophoresis PCR-DGGE system from specific strains DNA sequences. The main characteristic is the use of only one reaction to discriminate and quantify lactic and bifid bacteria from fermented milk getting a fast, specific and simultaneus procedure for the reason that it differences bacteria target fragments at the same time. Use of PCR- DGGE system in specific DNA fragment is the main advantage of this invention because it allows Lactic acid bacteria and bifid bacteria species, identification and quantification in order to determine and verify probiotic aptitude of the product and its maintenance along the commercialization in a faster way, simple and with highly specificity.

PERFIL EN ESPAOL Ttulo: PROCEDIMIENTO PARA DISCRIMINAR Y CUANTIFICAR BACTERIAS LCTICAS Y BIFIDOBACTERIAS COMO PROBITICOS EN LECHE FERMENTADA A PARTIR DE UN SISTEMA DE PCR-DDGE
El Consejo Superior de Investigaciones Cientficas, CSIC, es la organizacin pblica de investigacin ms importante de Espaa. Este organismo ofrece licencias para utilizar la patente sobre un procedimiento de deteccin y cuantificacin de especies de cidos lcticos y bifidobacterias en cultivos mixtos o leche fermentada. Se trata de un mtodo comprobado de deteccin basada en la identificacin mediante PCR y electroforesis de gel gradiente desnaturalizante (DGGE). Dicho mtodo permite la distincin especfica de cepas y es de gran utilidad para detectar bacterias probiticas viables para el sector de los productos lcteos.La principal caracterstica de esta innovacin es el uso de una reaccin nica para discriminar y cuantificar bacterias lcticas y bifidobacterias en leche fermentada mediante un procedimiento rpido, especfico y simultneo.

186

Ref: ES_29542
Technology Offer

Title: NEW PROCEDURE FOR THE MANUFACTURE OF FERMENTED MILKS WITH HIGH CONTENTS OF PREBIOTICS. The Spanish National Research Council (Consejo Superior de Investigaciones Cientficas, CSIC) is the largest public research organisation in Spain. CSIC is a multidisciplinary organisation with 130 centres located nationwide and a workforce of 13000. The Institute has patented a new method for the manufacture of fermented milks with a high content of prebiotic carbohydrates formed during the manufacturing process. This provides added value to the final product. This process involves the manufacture of fermented milks (yogur, kfir or bifidobacteria in yogurt) from previously hydrolyzed milk using lactases from different natural sources. Once dry extract of the hydrolyzed milk was adjusted it was homogenized and pasteurized. Then it was incubated at 40-45C with the required starter depending on the type of fermented milk to be produced and maintained for several hours to reach an optimus pH. Subsequently was stored at temperatures between 2 and 7C. The amount of oligosaccharides present in the final product ranges between 1.5 and 2.0 mg/ 100mL, three times more than that of commercial fermented milks.The previous enzymatic hydrolysis is carried out in such a way as to give rise to enough quantities of oligosaccharides so that the final product can be regarded as prebiotic food. The fermentative process, due to the presence of high concentration of monosaccharides, takes place without the microorganisms present consume oligosaccharides previously formed. The traditional fermented milk products contain smaller amounts of oligosaccharides so that its consumption in normal quantities does not produce prebiotic effect.Product with a higher prebiotic content than other traditional products, without exogenous addition of oligosaccharides.A moderate consumption of this product produces a visible prebiotic effect. It is an economic process because it uses commercial enzymes employed in the dairy products industry. PERFIL EN ESPAOL Ttulo: NUEVO PROCEDIMIENTO PARA FABRICAR LECHES FERMENTADAS CON ALTOS CONTENIDOS DE PREBITICOS. El Consejo Superior de Investigaciones Cientficas, CSIC, es la organizacin pblica de investigacin ms importante de Espaa.Este organismo ha patentado un nuevo mtodo para fabricar leches fermentadas con un alto contenido de carbohidratos prebiticos formados durante el proceso de fabricacin. El mtodo ofrece un valor aadido al producto final. El proceso consiste en la fabricacin de leches fermentadas (yogur, kfir o bifidobacterias en yogur) a partir de leche previamente hidrolizada utilizando lactasas de distintas fuentes naturales.Al utilizar enzimas comerciales comunes en el sector de los productos lcteos, el proceso resulta muy econmico.

187

Ref: ES_29544
Technology Offer

Title: SCREEN-PRINTED INTEGRATED FUNCTIONAL MICROSYSTEMS, BIOSENSORS DEVELOPMENT The DINAMIC Center aims to transfer technology derived from quality, cuttingedge research in multidisciplinary fields to improve the efficiency and quality output of various industrial processes. In-house research in chemical engineering, bioelectrochemisty, and nanotechnology provides biotechnological applications and solutions to overcome the challenges in modern industrial processes. Businesses can rely on the innovation and scientific resources of DINAMIC for an individualized solution to most difficult demands and challenges of their industry. DINAMIC has developed biosensors for application in the areas of clinical diagnosis, food regulation, and environmental monitoring. The center has ownership of various technologies and patents which in part explains its participation in a large number of R+D projects. Fabrication of low-cost and easy-to-manufacture microsystems and microreactors using thick film techniques (serigraphy, screen-printing) where the structural components become functional elements able to perform a variety of functions related to their electrically conducting nature and electrochemical capabilities. Additional properties of the applied inks can also be used in Microsystems and microreactors, such as filtration, molecular sieving, and the like. Applications to pathogen, alleger and toxins detection. PERFIL EN ESPAOL Ttulo: DESARROLLO DE MICROSISTEMAS Y BIOSENSORES FUNCIONALES INTEGRADOS DE IMPRESIN SERIGRFICA. El DINAMIC Center desea transferir la tecnologa derivada de su investigacin de vanguardia y alta calidad a mbitos multidisciplinares para mejorar la eficacia y calidad de los productos obtenidos a partir de diversos procesos industriales. La investigacin interna de su centro de ingeniera qumica, bioelectroqumica y nanotecnologa ha generado aplicaciones y soluciones biotecnolgicas encaminadas a superar dificultades asociadas con procesos industriales modernos. Las empresas pueden confiar en la innovacin y los recursos cientficos de DINAMIC para obtener soluciones individualizadas para la mayora de las demandas y retos de difcil solucin de su sector. DINAMIC ha desarrollado biosensores para los mbitos del diagnstico clnico, la regulacin alimentaria y la monitorizacin medioambiental. El Centro posee diversas tecnologas y patentes que acreditan su participacin en numerosos proyectos de I+D.

188

Ref: ES_29545
Technology Offer

Title: NEW PRESSURE PROCEDURE TO OBTAIN PREBIOTIC VEGETABLE PRODUCTS The Spanish National Research Council (Consejo Superior de Investigaciones Cientficas, CSIC) is the largest public research organisation in Spain. CSIC is a multidisciplinary organisation with 130 centres located nationwide and a workforce of 13000. Spanish Research Institute has patented a new procedure by using high hydrostatic pressure to prepare natural supplements with high soluble dietary fibre content from vegetable residues of the food industry. The present invention is based on the fact that it is feasible to prepare a natural prebiotic product, with a high dietary fibre content, from rich in insoluble dietary fibre vegetable by-products (cellulose and hemicelluloses), subjected to controlled pression and temperature on a high hydrostatic pressure machine. The soluble dietary fibre content in the resulting product is much higher than that from the starting vegetable residue. Potential applications are in human nutrition, as a rich-in-fibre, low-in-calories dietary supplement, and for making breakfast cereals, baker s dough (rich in fibre or wholemeal bread, pizza, pies), pastry (buns, biscuits, cookies, muffins, cakes), hamburgers, meat balls, sausages (from vegetable, meat or minced fish), soluble cocoa products, yoghurts, fermented milk, milk shake, fruit juices, pures, vegetable creams or soups, gazpacho, etc in order to increase its soluble dietary fibre content with health promoting properties (such as cholesterol and glucose lowering, colon cancer prevention, etc).This product could also be mixed as a powder with wheat flour to dip in batter fried and pre-cooked products (croquettes, Cordon bleu, meat, poultry, restructured fish, vegetables, etc) or be added to extruded snacks to lower their caloric value. PERFIL EN ESPAOL Ttulo: NUEVO PROCEDIMIENTO DE PRESIN PARA OBTENER PRODUCTOS VEGETALES PREBITICOS. El Consejo Superior de Investigaciones Cientficas, CSIC, es la organizacin pblica de investigacin ms importante de Espaa.Este organismo de investigacin espaol ha patentado un nuevo procedimiento en el cual se utiliza presin hidrosttica para elaborar suplementos naturales con altos contenidos de fibra diettica soluble a partir de residuos vegetales de la industria alimentaria. El principal objetivo es el desarrollo industrial de este procedimiento.

189

Ref: ES_27265

Technology Request

Title: ENZYME PEELING OF CITRUS FRUITS The Spanish company which requests this technology is a processed fruit and leader in product development in aseptic main products are strawberry pear, peach and apricot. The Spanish company which requests this technology is a processed fruit and leader in product development in aseptic main products are strawberry pear, peach and apricot. big producer of and canned. Its big producer of and canned. Its

The company is interested in finding a technology that allows an enzyme peeling of citrus fruits. The peeling is currently done by applying heat before scalding. However, the effectiveness of this process is not complete. In fruits such orange the peel is very attached to the pulp so staff is required to, by hand, finish the peeling. Whit enzyme peel wouldn t be necessary the labour because the peeling is performed in one step. PERFIL EN ESPAOL Ttulo: PELADO ENZIMTICO DE CTRICOS La empresa espaola que demanda esta tecnologa es una de las mayores productoras de fruta procesada y es lder en el desarrollo de productos en asptico y en conserva. Sus principales productos son las fresas, albaricoque, melocotn y pera. La empresa est interesada en encontrar una tecnologa que permita realizar un descortezado enzimtico de los ctricos. Actualmente el descortezado se realiza mediante la aplicacin de calor con un posterior escaldado y procesado, sin embargo la efectividad de este proceso no es completa. En frutas como la naranja o los pomelos la corteza est muy adherida a la pulpa y se necesita personal para de manera manual terminar el descortezado. Con el pelado enzimtico no sera necesaria la mano de obra ya que el descortezado se completa en una sola etapa.

190

Ref: ES_27867

Technology Request

Title: NEW PRODUCTS BASED ON OLIVE OIL AND ITS BYPRODUCTS Andalusian company that comprises a union of 25,000 agricultural families that came together to commercialise their productions, mainly Virgin Olive Oil and Table Olives through 50 Co-operatives situated in the heart of Andalusia. These olive farmers work all year round to produce the best fruits, olives and extra virgin olive oil, harvesting their crops themselves, controlling the quality, freshness and flavour from the tree to the bottle. Today this company is the largest olive oil producer in the world, and the second largest table olive producer. An important Spanish olive oil company is looking for research groups, technological centres, enterprises, etc. interested in developing new ideas or technologies related to the improvement of olive oil and table olives production properties, new products (food, cosmetic, pharmaceutical, or functional products) or able to provide research results driven to this application fields. PERFIL EN ESPAOL Ttulo: NUEVOS PRODUCTOS BASADOS EN EL ACEITE DE OLIVA Y SUS DERIVADOS Importante empresa espaola productora de aceite de oliva est buscando grupos de investigacin, centros tecnolgicos, etc. interesados en desarrollar nuevas ideas o tecnologas relacionadas con la mejora del aceite de oliva y la produccin de aceitunas de mesa, nuevos productos (alimentacin, cosmticos, farmacuticos o alimentos funcionales) o que sean capaces de proporcionar resultados de investigacin aplicables a estos campos.

191

Ref: ES_27887

Technology Request

Title: NEW USES OF THE CITRUS FRUITS BY PRODUCTS The requesting company was founded in 1992 and they are a significant producer of citrus fruit treatment in Murcia. The company has as main products: juices and concentrates, cold pressed oils and essence oils, clouding agent and comminutes, fruit-cells and purees, peel-flakes and fibres and organic products. For the elaboration of their products they make use of the most advanced technology always striving to produce the highest quality natural products without the use of preservatives or other artificial additives. Using the characteristic machinery of this kind of companies they get oil, juice, pulp and peel. Only oils, juice and some pulps are used for its products, on the other hand, peels and the rest of pulps are by-products. The Spanish company which requests this technology is an important producer of citrus juices. The company only utilizes oil and juice, the rest of the product (pulp and peel) is used for animal feeding. The company is seeking new uses of the citrus fruit by-products that don t mean a great increase of the cost. The requesting company would like to get an offer with a new idea of valorisation of the citrus fruit by-products, with a clear idea of the process, the machinery and costs to be implemented. The company prefers to contact with other companies instead of other kind of organizations. PERFIL EN ESPAOL Ttulo: NUEVOS USOS DE SUBPRODUCTOS DE CTRICOS La empresa que demanda esta tecnologa es un importante productor de zumos y concentrados ctricos. La compaa utiliza alrededor de 20 millones de kilogramos de ctricos cada ao, slo utilizando el aceite y el zumo, el resto (pulpa y corteza) se usa para alimento animal. La compaa est buscando nuevas utilidades para los subproductos de ctricos siempre que esto no signifique un gran aumento del coste.

192

Ref: ES_27985

Technology Request

Title: DEVELOPMENT OF FUNCTIONAL FOODS AND INGREDIENTS The company which requests this technology is one of the largest Spanish producers of juice. From the outset the company has remained faithful to its mission to produce healthy, nutritional and natural foods. The company is looking for a technology for the production of functional foods and ingredients enhance in their content of bioactive polyphenols and able to deliver a health benefit. PERFIL EN ESPAOL Ttulo: ALIMENTOS E INGREDIENTES FUNCIONALES La empresa que demanda esta tecnologa es uno de los mayores productores de zumos de Espaa, mantenindose fiel durante aos a su objetivo de fabricar alimentos sanos, nutritivos y naturales. Es una empresa comprometida con ofrecer a sus clientes un producto de calidad en el que se preserven las cualidades naturales de la fruta. La empresa est buscando alguna tecnologa para la produccin de alimentos e ingredientes funcionales que, aumentando el contenido de polifenoles bioactivos mejores los beneficios para la salud.

193

Ref: ES_28552

Technology Request

Title: DISCOVERY AND DEVELOPMENT OF NEW BIOACTIVE INGREDIENTS Ingredientis Biotech is a technology-based company focussed on the discovery and development of bioactive molecules, food product development, nutritional evaluation, food analysis and recovery of food by-products. Our company provides solutions for the food and dietary supplement industries. Our company has developed a discovery platform for bioactive compounds throughout a series of enzymatic clinical tests and cellular systems. These tests enable us to evaluate hundreds of samples in different cellular models. We have our own library with natural products from foods, plants and microorganisms. We would like to find technical cooperation for the discovery and development of new bioactive ingredients for complementing our platform. Our company is also looking for companies with animal experimental models for obesity, cardiovascular disease and diabetes. PERFIL EN ESPAOL Ttulo: DESCUBRIMIENTO Y DESARROLLO DE NUEVOS INGREDIENTES BIOACTIVOS Ingredientis Biotech es una empresa de base tecnolgica centrada en el descubrimiento y el desarrollo de molculas bioactivas, desarrollo de productos alimentarios, evaluacin nutricional, anlisis de alimentos, etc. Nuestra empresa ofrece soluciones para la industria alimentaria y de suplementos dietticos. Nuestra empresa ha desarrollado una plataforma de descubrimiento de compuestos bioactivos a travs de una serie de pruebas clnicas enzimticas y sistemas celulares. Estas pruebas nos permiten evaluar cientos de muestras en diferentes modelos celulares. Tenemos nuestra propia biblioteca con productos naturales de los alimentos, plantas y microorganismos. Nos gustara encontrar cooperacin tcnica para el descubrimiento y desarrollo de nuevos ingredientes bioactivos para complementar nuestra plataforma. Nuestra empresa tambin est buscando empresas con modelos de experimentacin animal para la obesidad, enfermedades cardiovasculares y la diabetes.

194

Ref: ES_29112

Technology Request

Title: BYPRODUCTS IN WINE INDUSTRY IFAPA is a research institute located all through Andalusia. We are a multidisciplinary human equipment. We work on different agriculture products such as olive oil, wine, milk product, fruit and vegetables, and so on. Our work is focus on company requirements. Our research group is working on wine compounds. We have two experimental wine cellars and our own vineyard. We look for add-value wines. Moreover, we are interested in by-products use as nutraceutical source of bioactive compounds. PERFIL EN ESPAOL Ttulo: SUBPRODUCTOS DE LA INDUSTRIA VINCOLA IFAPA es un instituto de investigacin ubicado en Andaluca. Contamos con un equipo multidisciplinar que trabaja en diferentes productos agrcolas tales como aceite de oliva, vino, productos lcteos, fruta y hortalizas, etc. Nuestro trabajo se basa en los requerimientos de la empresa. Nuestro grupo de investigacin est trabajando en los compuestos del vino. Tenemos dos bodegas experimentales de nuestros propios viedos y buscamos aadir valor a los vinos. Adems, estamos interesados en uso de productos como fuente de nutracuticos y compuestos bioactivos.

195

Ref: IT_29321

Technology Request

Title: DEVICE DEVELOPMENT Bioesplora Srl is a young and dynamic biotechnology company located in the Buonsanto center. Bioesplora score business relies in molecular biology services and in the development and commercialization ofengineered enzymes for fine chemicals and biopharmaceutical production. Bioesplora has a strong expertisein development of microarray and real-time based protocol in both clinical and environmental field. Bioesplora has established a broad scientific network and several scientific collaboration with renown academic group in Europe and beyond for the development of novel diagnostic kits. Bioesplora s System Biology Bioanalytics Lab is provided with 2D electrophoresis, HPLC systems, thermalcycler, spectrophotometers DNA and protein chip to investigate protein-protein, nucleic acid-nucleic acid and nucleic acid-protein interactions. It owns the patent Molecular probes for target nucleic acid detection and quantification and provides transcription profiling services for medical, pharmacological and agricultural research institutions including bioinformatic analyses of transcription profiles from microarray data. PERFIL EN ESPAOL Ttulo: DESARROLLO DE DISPOSITIVOS. Bioesplora Srl es una empresa de biotecnologa joven y dinmica situada en el Centro Buonsanto. Bioesplora ha establecido una amplia red cientfica y ha llevado a cabo varias colaboraciones cientficas con prestigiosos grupos acadmicos en Europa y el resto del mundo para el desarrollo de kits de diagnstico innovadores. El Laboratorio de Bioanaltica de Biologa de Sistemas de Bioesplora est equipado con electroforesis en 2D, sistemas de HPLC (cromatografa de lquidos de alta resolucin), termociclador, espectrofotmetros y chips de protenas y ADN para investigar las interacciones protena-protena, cido nucleico-cido nucleico y cido nucleico-protena. Bioesplora posee la patente sobre sondas moleculares para la deteccin y cuantificacin de cidos nucleicos objetivo y ofrece servicios de caracterizacin de perfiles de transcripcin (entre los que se incluyen anlisis bioinformticos de perfiles de transcripcin a partir de datos de micromatices) para instituciones mdicas, farmacolgicas y de investigacin agrcola.

196

Ref: ES_29340

Technology Request

Title: NATURAL INGREDIENTS WITH PRESERVATIVE CARCTER Jumel Alimentaria S. A., characterized as small and medium enterprises within the food sector, with long experience in the development, packaging and commercialization of jams, marmalades, creams, jellies and sauces, is undergoing its products have adverse influence such factors as (light, heat, temperature, oxidation, microbial attack, etc..) affecting the quality and shelf life of these. The sensitivity of these foods to microbiological growth and other external factors that motivate the expiry dates of their products in shorter times than desired. Jumel Alimentaria S. A, has found that consumers are more demanding, seeking more nutritious food, more quality and to provide all the necessary elements to maintain a balanced diet. For this reason, the search for new application techniques that enhance and extend the nutritional, organoleptic and sensory, with great confidence contamination during the process of preserving and marketing, will favourably respond positively in the development of new products with some of the innovative technologies. A Spanish company is looking for suppliers of natural ingredients with preservatives character (type antioxidant and antimicrobial) to replace conventional ones (sorbates and benzoates). These ingredientes must be applicable in jams and sauces in order to eliminate E-additives from the list of ingredients and carry out a "clean label . PERFIL EN ESPAOL Ttulo: CONSERVANTES NATURALES Jumel Alimentaria S. A., caracterizada como pequea y mediana empresa con larga trayectoria en la elaboracin y comercializacin de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. La empresa est buscando proveedores de conservantes naturales (antioxidantes y antimicrobianos) para sustituir los convencionales (benzoatos). Estos conservantes deben ser aplicables a salsas y mermeladas con el fin de eliminar los E-aditivos de la lista de ingredientes y conseguir una etiqueta limpia

197

Ref: ES_29358

Technology Request

Title: PRIVATE EQUITY FOR TECHNOLOGY-BASED COMPANIES (TBCS) INTO THE BIO SECTOR. B-Able's goal is to create and manage technology-based companies (TBCs) into the Bio sector (Biotechnology, Biomedicine and Bioengineering) from private funding resources (Private Equity). Main tasks: Technological surveillance, Business Plan development and analysis, risk management, corporate structure definition and implementation, investors fund creation, human resources recruitment and management of each created TBC (www.b-able.es). Looking for technologies, products, services, etc... into the Bio sector that require a partner specialized in management, development and finance areas. The aim is to get that the project reachs commercial value when included to the markets. PERFIL EN ESPAOL Ttulo: FINANCIACIN PRIVADA PARA EMPRESAS DE BASE TECNOLGICA (EBTS) EN EL SECTOR BIO. El objetivo de B-Able es crear y gestionar empresas de base tecnolgica (EBTs) en el sector bio (biotecnologa, biomedicina y bioingeniera) mediante recursos financieros privados. Funciones principales: vigilancia tecnolgica, anlisis y desarrollo del plan de negocio, gestin de riesgos, definicin y aplicacin de la estructura social, creacin de un fondo de inversin, contratacin de recursos humanos y gestin de las EBTs creadas. Buscamos tecnologas, productos, servicios, etc., dentro del sector bio, que precisen de un socio especializado en gestin, desarrollo y finanzas. El fin buscado es que el proyecto adquiera valor comercial cuando llegue al mercado.

198

Ref: ES_29537

Technology Request

Title: POTENTIAL OF VARIETIES OF SQUASH AS A FRESH-CUT PRODUCT IFAPA is an institution with 19 centres of research, training and technology transfer located all through Andalusia. We are a multidisciplinary human equipment with a wide range of instrumental and technology knowledge. We work on several agriculture products such as olive oil, wine, milk product, fruit and vegetables. IFAPAs research and training labour focusses on company requirements stressing the importance of the transference of knowledge between public bodies (as IFAPA) and private companies and cooperatives. PERFIL EN ESPAOL Ttulo: ESTUDIO DEL POTENCIAL DE LAS VARIEDADES DE CALABACN COMO PRODUCTO MINIMAMENTE PROCESADO IFAPA es una organizacin que cuenta con 19 centros de investigacin, formacin y transferencia de tecnologa en toda Andaluca. El trabajo del instituto se centra en los requisitos de las empresas y presta una atencin especial a la transferencia de conocimiento entre los organismos pblicos (como IFAPA) y las empresas y cooperativas privadas. El objetivo del proyecto es estudiar el potencial de las variedades del calabacn cultivadas en Almera como productos frescos con el fin de aumentar el valor aadido de esta verdura. El principal objetivo del proyecto de investigacin es encontrar condiciones ptimas de conservacin del producto mnimamente procesado que permitan ampliar la vida comercial del mismo manteniendo altos niveles de calidad organolptica, nutritiva y microbiolgica. El IFAPA encabezar este programa de investigacin, que contar adems con la participacin de la Universidad de Crdoba.

199

Ref: ES_29431

Technology Request

Title: NANOTECHNOLOGY SOLUTIONS FOR THE FOOD INDUSTRY The Riberebro Group a leading manufacturer of canned vegetables is looking for technological partners to improve the various quality aspects of the Group s products. Riberebro unites several family run businesses with an established track record of delivering quality products. The Group carries several well-known trade marks and continuously brings highly innovative products to market. Headquartered in La Rioja, the Group has four plants in Spain in addition to overseas production facilities Nanotechnology solutions are becoming more and more important for the food industry in terms The comapny seeks expertise in nanotechnology technologies applied for the food industries, specially those related to food safety , food quality, and process control and above all, those applications which allow the elaboration of healthier, more resistant and more durable food. PERFIL EN ESPAOL Ttulo: SOLUCIONES DE NANOTECNOLOGA PARA LA INDUSTRIA ALIMENTARIA El Grupo Riberebro, lder en la fabricacin de conservas vegetales, busca socios tecnolgicos para mejorar distintos aspectos relativos a la calidad de los productos del Grupo. Riberebro rene a varias industrias familiares con una trayectoria consolidada en la elaboracin de productos de calidad. El Grupo comercializa varias marcas de prestigio y lanza al mercado productos nuevos e innovadores de forma continua. Con sede en La Rioja, cuenta con cuatro fbricas en Espaa y varias plantas de produccin en el extranjero. Las soluciones de nanotecnologa son cada vez ms importantes para la industria alimentaria en cuanto la compaa busca experiencia en nanotecnologa aplicada a la industria alimentaria, especialmente en materia de inocuidad de los alimentos, calidad alimentaria, control del proceso y, por encima de todo, aplicaciones que permitan elaborar alimentos ms sanos, resistentes y duraderos.

200

Ref: ES_29508

Technology Request

Title: NEW TECHNOLOGIES TO DEVELOP INNOVATIVE FOOD PRODUCTS LEARTIKER Food Technology is a commercial mark of Lea Artibai Ikastetxea, a non-profit-making organization wich main objective is to contribute to the improvement of the competitiveness of the surrounding industry net.LEARTIKER Food Technology offers R&D&I and Technological services to food industries.Main developed research lines are:design and development of functional/healthy food products,new dairy products elaborated with whey,food conservation using natural preservatives (antioxidants and bacteriocins) and modified atmosphere, food biotechnology focused to quality and security assesment and we also offer technical surveillance. The technological services we offer are: technological advice in food processing, food procesing in a pilot plant and food laboratorial analyses (nutritional analyses,shelflife determination studies and foodborne toxicity pathogens detection.We have full equipped Microbiology, Biochemistry and Biotecnology laboratories and a pilot plant with different elaboration areas such as: dairy products area,meat products area, fish and canned products area and a packaging area. Consumer interest in the relationship between diet and health has increased the demand for fresh, natural (using natural ingredients) and functional/healthy foods.Besides, the development of functional or healthier food products together with the enlargement of their commercial life will help food industry to meet consumers demand and keep it for a longer time in the market, thus increasing their competitiveness. Due to this,we are looking for new preservation technologies or new natural preservatives to develop new innovative healthy food products and further study of their commercial or shelf-life.

201

Ref: ES_29519

Technology Request

Title: TECHNOLOGY TO PRODUCE ENERGY FROM READY TO EAT SALADS BY-PRODUCT. A Spanish company leader in the production of ready to eat salads seeks a technology to produce energy from its salad by-products. The solution should be high energetically efficient and low cost. The technology sought should be fully developed and able to be adjusted to specific requirements. The main objective of the company is to offer consumers fresh and high quality products. For that purpose they often check these parameters along the production process. Salad ingredients that don t accomplice the minimum quality rate are put away and are not used to prepare the ready to eat salads. These by-products that are not fresh enough to be used in the salads are currently commercialized as feed for animals.The company is interested in taking benefit from the by products generated. They are looking for a developed technology to produce energy from these by products. The technology sought should be energetically high efficient and should be economically feasible for the company. The technology requested should be already available on the market. PERFIL EN ESPAOL Ttulo: TECNOLOGA PARA PRODUCIR ENERGA A PARTIR DE DERIVADOS DE ENSALADAS LISTAS PARA EL CONSUMO. Una empresa espaola busca envasados activos para sus ensaladas listas para el consumo. El mtodo de envasado candidato debe contener sustancias antioxidantes y antimicrobianas en su matriz. Adems, el mtodo de envasado debe mantener las propiedades organolpticas originales de las ensaladas. Las tecnologas candidatas pueden encontrarse tanto en su fase de experimentacin como en un estadio de desarrollo ms avanzado. El principal objetivo de la empresa es ofrecer productos frescos y de alta calidad a sus consumidores. Para alcanzar este objetivo, la empresa verifica con frecuencia una serie de parmetros del proceso de produccin. Los ingredientes de las ensaladas que no cumplen los requisitos mnimos de calidad se separan y no se utilizan para la elaboracin de las ensaladas listas para el consumo. La empresa est interesada en obtener beneficios de los derivados generados y busca una tecnologa madura para producir energa a partir de estos derivados. La tecnologa candidata debe ofrecer una alta eficiencia energtica y ser viable para la empresa en trminos econmicos. La tecnologa candidata debe encontrarse ya en el mercado.

202

Ref: ES_29520

Technology Request

Title: TECHNOLOGY TO TAKE BENEFIT FROM READY TO EAT SALADS BYPRODUCT. A Spanish company leader in the production of ready to eat salads seeks a technology to extract high value substances or new ingredients from its byproducts. Development of new products with the extracted ingredients will be positively valued. The technology sought should be fully developed and able to be adjusted to specific requirements. The main objective of the company is to offer consumers fresh and high quality products. For that purpose they often check these parameters along the production process. Salad ingredients that don t accomplice the minimum quality rate are put away and are not used to prepare the ready to eat salads. These by-products that are not fresh enough to be used in the salads are currently commercialized as feed for animals. The company is interested in taking benefit from the by products generated. They are looking for a developed technology to extract either high value substances or ingredients for manufacturing new products. The technology requested should be already available on the market. PERFIL EN ESPAOL Ttulo: TECNOLOGA PARA OBTENER BENEFICIOS DE DERIVADOS DE ENSALADAS LISTAS PARA EL CONSUMO. Una empresa espaola busca envasados activos para sus ensaladas listas para el consumo. El mtodo de envasado candidato debe contener sustancias antioxidantes y antimicrobianas en su matriz. Adems, el mtodo de envasado debe mantener las propiedades organolpticas originales de las ensaladas. Las tecnologas candidatas pueden encontrarse tanto en su fase de experimentacin como en un estadio de desarrollo ms avanzado. La empresa est interesada en obtener beneficios de los derivados generados y busca una tecnologa madura para extraer sustancias o ingredientes valiosos de ellos para fabricar nuevos productos. La tecnologa candidata debe encontrarse ya en el mercado.

203

Ref: ES_29527

Technology Request

Title: KNOW HOW, APPLIED SCIENCE AND INNOVATION meat and meat product We are looking for know how, applied science and innovation -nutrition and healht -novel and functional ingredients -meat preservation and safety -biotechnical solution -commodity products and innovative concepts PERFIL EN ESPAOL Ttulo: KNOW-HOW, CIENCIA APLICADA E INNOVACIN. La empresa busca know-how, ciencia aplicada e innovacin en los mbitos de: - la nutricin y la salud - la incorporacin de ingredientes novedosos y funcionales - la conservacin y seguridad de productos crnicos - las soluciones biotcnicas - los productos de consumo y los conceptos innovadores

204

Ref: IT_29538 Title: WINE YEAST MOLECULAR, PHYSIOLOGICAL AND TECHNOLOGICAL CHARACTERISATION An Italian research centre has applied some of the most recent molecular fingerprinting methods to autochthonous yeast, for its characterisation. Wine producers can take advantage from the technique in order to improve the sensorial features of the wine produced in a given geographical area. The researchers are interested in technical cooperation/joint venture/manufacturing agreements. Thechnological methods for using ochratoxin (OTA) decontamination in grapes wine chain. Molecular methods for the identification of yeast are available to investigate the microbiology of grape must fermentation. Selection of autochthonous strains from economically important winemaking regions is fundamental to maintain and magnify the peculiar sensorial features of wine produced in a well determined terroir. An Italian research centre proposes a set of the most recent molecular fingerprinting methods including sequencing, genome PCR analysis, real-time PCR, amplified fragment length polymorphism (AFLP), which could help wine companies in dealing with the following items: identification and characterisation of yeast implicated in must fermentation, identification of spoilage yeast, detection of ochratoxin-producing fungi. PERFIL EN ESPAOL Ttulo: CARACTERIZACIN MOLECULAR, FISIOLGICA Y TECNOLGICA DE LEVADURAS DE VINIFICACIN.<0} Centro de investigacin italiano que aplica algunos de los mtodos de deteccin de huellas moleculares ms recientes a las levaduras autctonas para su caracterizacin. Los productores de vino pueden beneficiarse de la tcnica para mejorar las caractersticas organolpticas del vino producido en su zona geogrfica. Los investigadores buscan colaboraciones tcnicas, joint ventures y contratos de fabricacin. Mtodos tecnolgicos para la descontaminacin de ocratoxinas (OTA) en uvas de cadena vincolas. Se ofrecen mtodos moleculares de identificacin de levaduras para investigar la microbiologa de la fermentacin del mosto de uva.

205

TECNOLOGA DE CONSERVACIN. ENVASES ACTIVOS E INTELIGENTES. AUTOMATIZACIN Y CONTROL DE PROCESOS

CONSERVATION TECHNOLOGY. ACTIVE AND INTELLIGENT PACKAGING. AUTOMATION AND CONTROL PROCESSES

206

Ref: ES_27861

Know-how/ expertise

Title: SOLUTIONS CUSTOMIZED TO YOUR REQUIREMENTS ON INTERNAL LOGISTICS Automation technologies. We offer tailored solutions for internal logistics, from our three business areas: conveying and materials handling systems, AGVs systems and IT systems. We automate all kind of processes: from production to expedition. We are specialists on Automated Guided Vehicles providing a wide range of them according to the customer needs. Our vehicles have been successfully installed in several food companies, improving its productivity. Our work makes other s more productive. Our technology is focused on automation. We automate all kind of vehicles, providing them with the most advanced technology. We set them the adequate guiding system such as laser, magnetic or optical. Although all of them are valid, depending on the customer requirements only one will be ideal. A very important implement to the vehicles are the security systems which will vary with the AGV usage. Bumpers, lasers, photocells& are some of the devices that can be added to the vehicle to guarantee safety for the people interacting with the machines. Batteries and recharging systems can be adapted to the needs. We have developed automatic transport systems for the most important food companies, such as Campofrio, where we are installing a three AGV system to link the final production line with roll film packaging line. We can implement any of these systems with solutions in traceability and stock controls or picking systems, which enhance productivity and that provide useful information for decision making, so important for management. PERFIL EN ESPAOL Ttulo: SOLUCIONES PERSONALIZADAS A NECESIDADES DE LOGSTICA INTERNA Tecnologas de automatizacin: Ofrecemos soluciones a medida para logstica interna, desde nuestras tres reas de negocio. Automatizamos todo tipo de procesos: desde la produccin hasta la expedicin. Somos especialista en la automatizacin de vehculos guiados proporcionando una amplia gama de ellos de acuerdo con las necesidades del cliente. Nuestros vehculos han sido satisfactoriamente instalados en varias compaas de alimentacin mejorando su productividad. Nuestro trabajo hace el trabajo de otros ms productivo.

207

Ref: ES_28431

Know-how/ expertise

Title: PILOT PLANT OF CONTROLLED ATMOSPHERES IN INDIVIDUALISED CELLS FOR POST HARVEST STORAGE OF FRUIT AND VEGETABLES CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. A group at CEBAS-CSIC is interested in research and development of technologies to enlarge post harvest shelf-life of fresh fruit and vegetables (as a whole or minimally processed) without diminishing their quality. A group at CEBAS-CSIC is interested in research and development of technologies to enlarge post harvest shelf-life of fresh fruit and vegetables (as a whole or minimally processed) without diminishing their quality. This group has optimised a pilot plant of controlled atmospheres in 5 individualised cells for the storage of fruits and vegetables. Which allows the determination of the appropriate conditions for the post harvest storage of whole products or minimally processed selecting the temperature, time, relative humidity and gas concentration and it is fundamental for the research and development of packaging technologies by modified atmospheres of any kind of fruit and vegetables. The equipment consists of the appropriate elements to perform mixtures of up to four different gases. PERFIL EN ESPAOL Ttulo: PLANTA PILOTO DE ATMSFERAS CONTROLADAS EN CLULAS INDIVIDUALIZADAS PARA EL ALMACENAMIENTO POST-COSECHA DE FRUTAS Y VEGETALES Un grupo de investigacin de CEBAS-CSIC ha optimizado una planta piloto de atmsferas controladas en clulas individualizadas para el almacenamiento postcosecha de frutas y vegetales. Esta planta permite la determinacin de las condiciones apropiadas para el almacenamiento de post-cosecha de productos naturales o minimamente procesados seleccionando la temperatura, tiempo, humedad relativa y concentracin gaseosa y es fundamental para la investigacin y desarrollo de las tecnologas del envasado mediante atmsferas modificadas de cualquier tipo de frutas o vegetales.

208

Ref: ES_28461

Know-how/ expertise

Title: STORAGE CONDITIONS OPTIMISATION OF MINIMALLY PROCESSED FRESH VEGETABLE FOODS CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. It offer the know-how about storage conditions optimisation of minimally processed fresh vegetable foods. Most vegetable foods have important nutritional properties as their content in fibre, vitamins and phenolic compounds. Fresh cut products are fresh, 100% edible, with high organoleptic, nutritional and microbial quality. To obtain them, it is necessary to peel and/or cut the product, and these operations produce different reactions that reduce the shelf life and spoil them. We have the capacity, knowledge and experience required for the optimization of storage conditions of minimally processed fresh foods, for this we develop technologies which combine physical methods with natural chemical preservatives. The optimization of packaging and storage conditions is achieved by means of active modified atmospheres, the use of plastic polymers of selective permeability and refrigeration. PERFIL EN ESPAOL Ttulo: ALMACENAMIENTO EN PTIMAS CONDICIONES PARA PRODUCTOS MNIMAMENTE PROCESADOS EN FRESCO CEBAS-CSIC es un instituto de investigacin que pertenece al Consejo Superior de Investigaciones Cientficas. Sus actividades estn enfocadas a tres reas cientfico-tcnicas principalmente: Ciencias Agrarias, Ciencia y Tecnologa de losAlimentos, y Recursos Naturales. El instituto de investigacin ofrece su knowhow para el almacenamiento en ptimas condiciones de productos mnimanente procesados en fresco.

209

Ref: ES_28463

Know-how/ expertise

Title: DEVELOPMENT OF NEW MINIMALLY PROCESSED VEGETABLE FOODS CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. It offer the know-how about development of new minimally processed vegetable foods. Our technologies combine physical methods with natural chemical preservatives, different to sulfites, which allow controlling enzymatic browning and to obtain fresh cut products with high organoleptic, nutritional and microbial quality. The technologies developed apply simple physical methods (skin or leaves removing, cutting and washing), combined with sanitizer treatments, and packaging with plastic polymers of selective permeability (and even with moderate partial vacuum) and refrigeration in actively modified atmosphere which controls and protects the products from physical damages and physical, chemical or microbial contamination. These treatments allow keeping their nutritional, organoleptic and microbial characteristics and they provide a ready to eat and ready to cook product. PERFIL EN ESPAOL Ttulo: DESARROLLO DE NUEVOS PRODUCTOS MNIMANENTE PROCESADOS EN FRESCO. CEBAS-CSIC es un instituto de investigacin que pertenece al Consejo Superior de Investigaciones Cientficas. Sus actividades estn enfocadas a tres reas cientfico-tcnicas principalmente: Ciencias Agrarias, Ciencia y Tecnologa de los Alimentos, y Recursos Naturales. El instituto de investigacin ofrece su know-how para el desarrollo de nuevos productos mnimanente procesados en fresco.

210

Ref: ES_28473

Know-how/ expertise

Title: NEW USES FOR SMOKING CHAMBER The company which request this technology is an important company located in the south of Spain. They are artisans who prepare traditional salted fish products. Dried, salted Tuna (Mojama), Mullet Roe Tuna and Bonito Roes, Mackerel and other salted fish. We only use raw materials of the finest quality and the only preservative is sea salt. This means that the products are completely natural with no added artificial preservatives or colourings. The company has a smoke chamber (Mauting UKM 2002.ECH-PL) with several functions like: dried, smoked, roasted, etc& So far they have used only the role of smoking in the development of their products. Due to their expansion, the company is interested in expanding and diversifying its product catalogue and also takes on other functions of the machine, especially cooking. Therefore, the company is seeking collaboration with other companies to manufacture new products. PERFIL EN ESPAOL Ttulo: NUEVOS USOS PARA CMARA DE AHUMADO La empresa que demanda esta tecnologa es una importante compaa situada en el sur de Espaa dedicada a la elaboracin artesanal de salazones de pescado: Mojama de Atn, huevas de Mjol, Huevas de Maruca, Huevas de Atn, Bonitos secos y salados, Caballas y dems salazones de pescado. Las materias primas que utilizan son siempre de primera calidad utilizando como nico conservante la sal marina, por lo tanto son productos totalmente naturales, sin conservantes ni colorantes aadidos. La empresa posee una cmara de ahumado (Mauting UKM 2002.ECH-PL) con diversas funciones como: enrojecido, secado, ahumado, asado, cocido, etc. Hasta ahora han utilizado nicamente la funcin de ahumado para la elaboracin de sus productos. Debido a su expansin, la empresa est interesada en ampliar y diversificar su catlogo y aprovechar adems, el resto de funciones de la mquina, especialmente la coccin. Por ello, la empresa est buscando una colaboracin con otras empresas para la fabricacin de nuevos productos.

211

Ref: DE_28531

Know-how/ expertise

Title: PRESERVATION AND MINIMAL PROCESSING TECHNOLOGIES Since 1965 Lebensmittelinstitut KIN e. V., a member of EFI European Food Institutes, has brought together members and companies all over the world. We have know how/expertise in the following areas, which we would like to share with other partners. Preservation of food Pasteurisation of food Infrared technology (surface pasteurization) Modified atmosphere packaging (MAP) Extrusion technology,etc. PERFIL EN ESPAOL Ttulo: CONSERVACIN Y TECNOLOGAS DE PROCESAMIENTO Desde 1965 Lebensmittelinstitut KIN E. V., miembro de EFI - Instituto Europeo de la Alimentacin, ha reunido a miembros y empresas de todo el mundo. Nuestros servicios: I + D, anlisis, formacin de los empleados en la industria alimentaria, pruebas de composicin, funcionalidad, la aplicacin de materias primas, componentes y envases, optimizacin y desarrollo de procesos y productos, gestin de calidad e higiene... Tenemos el Know how en las siguientes reas, que nos gustara compartir con otros socios: Conservacin de alimentos. Pasteurizacin de alimentos . Tecnologa de infrarrojos. Envasado en atmsfera modificada (MAP) . Tecnologa de extrusin. Llenado en caliente de productos cocinados . Activacin/desactivacin de enzimas durante tratamientos trmicos de alimentos. Servicios: Proyectos de investigacin. Consulta en la fabricacin de alimentos. Contratos de investigacin. Desarrollo de producto . Optimizacin de productos y procesos.

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Know-how/ expertise

Title: ADVICE INNOVATION OF PACKAGING SYSTEMS FOR FOOD PRODUCTS Pack4Food is a consortium of 55 companies (Food/Packaging/Filling), 8Know How centers and 2 network organisations that gives advice and develop projects to stimulate innovation in the packaging of food products. Pack4Food stimulates innovation in the packaging of food products and is, based on the input of the members of the consortium, working on different innovation projects. -Biodegradable and sustainable packaging material -Intelligent and active packaging material -Standard, clean, ultraclean, aseptic filling systems and MAP-applications from dry food to liquid products 3 technological advisors are helping companies to set up research projects in coperation with 8 know how centers and 2 network organisations. Via a forum on the website www.pack4food.ugent.be it is possible to ask questions and they will be answered by a network of packaging managers. On a regular base, symposia are organised presenting hot items and new developments in tn packaging of food products. PERFIL EN ESPAOL Ttulo: ASESORAMIENTO PARA SISTEMAS DE ENVASADO DE PRODUCTOS ALIMENTICIOS Pack4Food es un consorcio de 55 empresas que asesora y desarrolla proyectos para estimular la innovacin en el envasado de productos alimenticios. Pack4Food estimula la innovacin en el envasado de productos alimenticios y, sobre la base de las aportaciones de los miembros del consorcio, trabaja en diferentes proyectos de innovacin. - Material de envasado biodegradable y sostenible. - Envases activos inteligentes. - Sistemas de llenado asptico, aplicaciones MAP para productos lquidos o secos, etc.

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Know-how/ expertise

Title: RECYCLED PLASTIC FOR THE MANUFACTURE OF PLASTIC PACKAGING FOR FOOD PURPOSE. AIMPLAS is one of the Centres of Innovation and Technology (CIT) from Spain. It was established in 1990 as a not-for-profit organisation and is an active member of the several international networks. Its field of activity is directed at conducting research applicable to the plastic processing sector, to support technological development and innovation through integral solutions that can be adapted to the needs of companies in the industry. AIMPLAS has more than 400 companies associated. Technical services provided: Analysis and testing (new materials and processing techniques), Processing of plastic materials, Support companies to improve quality and management procedures. The use of recycled plastic material from the post-consumption for food use has been the subject of much controversy. However, since the recent publication of Commission Regulation (EC) 282/2008, it is possible to use it for that purpose. However, this material from post-consumer recycling must accomplish a set of mandatory requirements for use in food packaging. AIMPLAS Technological Institute of Plastics has the necessary technology for the incorporation of recycled plastic in the manufacture of food packaging, increasing their sustainability, and, moreover, it has developed an analytical methodology to ensure the safety of these containers. PERFIL EN ESPAOL Ttulo: PLSTICO RECICLADO PARA LA PRODUCCIN DE ENVASES PLSTICOS CON FINES ALIMENTICIOS AIMPLAS es uno de los Centros de Innovacin y Tecnologa (CIT) de Espaa. Su campo de actividad est dirigido a la realizacin de investigaciones aplicables al sector de la transformacin de plstico, para apoyar el desarrollo tecnolgico y la innovacin a travs de soluciones integrales que se pueden adaptar a las necesidades de las empresas en la industria. El uso de material plstico reciclado post-consumo para uso alimentario ha sido objeto de mucha controversia. Desde la reciente publicacin de la Comisin Regulatoria 282/2008, es posible utilizarlo para este uso. Sin embargo, este material debe cumplir una serie de requisitos obligatorios para el uso en envases alimenticios. AIMPLAS tiene la tecnologa necesaria para la incorporacin de este plstico reciclado en la produccin de envases para alimentacin,lo que incrementando su sostenibilidad, y adems, ste ha desarrollado una metodologa analtica para garantizar la seguridad de estos envases.

214

Ref: ES_29113

Know-how/ expertise

Title: APPLICATION OF MODIFIED ATMOSPHERES FOR THE SHELF LIFE IMPROVEMENT IN THE PRESERVATION BAKERY PRODUCTS Since its creation in 1997, the University Miguel Hernandez has developed an intensive research in the areas of Agrofood Technology, Biotechnology, Life Sciences and Environmental Sciences. In these areas, research is mainly carried out through two Research Institutes (Instituto de Biologa Molecular y Celular and Instituto de Bioingenieria) and more than 12 University Departments and research units, helping companies and institutions of these industrial sectors to promote innovation and competitiveness.The department of Agrofood Technology focuses its activities on Food Technologies and Animal Production. The activities of the research team are focused on developing new ingredients, addtivies, extending shelf life of products, and other projects related to food technologies and processes.Prebaked bakery products represent an important sector in the market. There is a problem during their commercialization because of their short shelf life. The reason is their high water activity, being spoiled by the growth of moulds. The use of modified atmospheres during storage, is a useful tool for increasing the commercial shelf life without modifying the initial product quality. Through the determination of the optimum contidions of the storage temperature and the modified atmosphere composition, it can be achieved an increase in the bakery products shelf life.The Functional foods research group of the Agrofood technology Department in the Universidad Miguel Hernndez, has successfully applied different packaging atmospheres for the preservation and increase of shelf life of refrigerated prebaked pizzas. PERFIL EN ESPAOL Ttulo: APLICACIN DE ATMSFERAS MODIFICADAS PARA LA MEJORA DE LA VIDA TIL EN LA CONSERVACIN DE PRODUCTOS DE PANADERA. La Universidad Miguel Hernndez ha desarrollado una intensa investigacin en las reas de tecnologa agroalimentaria, biotecnologa, ciencas medioambientales, etc. La investigacin es principalmente llevada a cabo por dos institutos de investigacin (Institucin de Biologa Molecular y Celular y el Instituto de Bioingeniera) y ms de 12 departamentos de investigacin de la universidad, ayudando a empresas e instituciones del sector industrial a promover la innovacin y la competitividad. Los productos de panadera representan a un importante sector dentro del mercado. Hay un problema durante su comercializacin debido a su corto tiempo de vida. La razn es su alto contenido de agua que favorece la aparicin de mohos. El uso de atmsferas modificadas durante su almacenamiento, es una herramienta til para incrementar la vida til del producto durante la comercializacin sin perder calidad de producto. Han aplicado satisfactoriamente diferentes atmsferas de envasado para la conservacin e incremento de la vida til de las pizzas refrigeradas precocinadas.

215

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Know-how/ expertise

Title: COMPETITIVE ADVANTAGE FOR FOOD PRODUCTS IN UK MARKETS THROUGH NOVEL AND INNOVATIVE PACKAGING DESIGN Design Futures offers packaging research, design innovation and design development services. Packaging innovation is key to access and maintain market share. Design Futures provides access to a unique set of design skills including graphic designers, product designers, packaging designers, a packaging technologist and packaging engineers. In addition to the core commercial team. This is of particular importance when it comes to material science associated with novel packaging. Their multidisciplinary teams combine existing and emerging technologies in new ways to support new products and packaging. Their clients in the UK include the multiples, global brand suppliers in food and drink as well as packaging providers.Packaging design is of significant importance to food and drink products to achieve listings in the UK multiples as well as key in maximising the life cycle of niche products. It is key in capturing new customer segments or protecting existing market share. Design Futures have extensive facilities to support design, analysis and testing, which include 3D motion capture capability, high speed colour video, hand/grip force and pressure measuring, old age simulation, finite element modelling capability, 3D Rapid Prototyping (3DP, FDM), fluid and solid interaction simulation capability. The knowledge and expertise of the team can be applied to companies seeking packaging innovation. Design Futures can generate ideas for packaging design as well as providing their clients with packaging materials research and consumer testing facilities. This would dovetail into brand strategy as well as take into account sustainable design agendas. PERFIL EN ESPAOL Ttulo: VENTAJA COMPETITIVA PARA PRODUCTOS ALIMENTARIOS EN LOS MERCADOS DEL REINO UNIDO GRACIAS A DISEOS DE ENVASADO REVOLUCIONARIOS E INNOVADORES. Design Futures ofrece servicios de investigacin e innovacin y desarrollo de diseos para envases. La innovacin en los envases es la clave para acceder a nuevas cuotas de mercado y mantenerlas. Es posible que las empresas de procesamiento de alimentos y bebidas europeas que deseen acceder a nuevos mercados deban redisear sus envases para adaptarse a sus objetivos actuales. Design Futures cuenta con la capacidad exclusiva de crear equipos de diseo multidisciplinares para proyectos integrales que van desde el desarrollo de conceptos hasta la produccin de prototipos de pre-produccin.

216

Ref: ES_29170

Know-how/ expertise

Title: QUALITY STUDIES IN FRUIT JUICES AFTER DIFFERENT PRESERVATION TREATMENTS (PASTEURIZATION, PULSED ELECTRIC FIELDS, ETC.) AND STORAGE CONDITIONS. Nutrialiment is a research group of the University of Valencia. Our research activity is focused in: Analysis of physicochemical properties of foods, minerals determination in waters and foods, minerals determination in waters and foods, antioxidant capacity determination in foods, study of the nutritional quality of food after different preservation and storage treatments,etc. This has led the food industry to develop alternative processing technologies to produce foods with a minimum of nutritional, physicochemical, or organoleptic changes induced by the technologies themselves. Since consumers desire high quality foods, with freshly flavour, texture and colour, with minimal or no chemical preservatives, all these parameters must be evaluated. This technology could be used for fruit juices and other foods. PERFIL EN ESPAOL Ttulo: ESTUDIOS DE CALIDAD EN ZUMOS DE FRUTAS TRAS SOMETERLOS A DIFERENTES TRATAMIENTOS DE CONSERVACIN (PASTEURIZACIN, CAMPOS ELCTRICOS PULSADOS, ETC.) Y CONDICIONES DE ALMACENAMIENTO. Nutrialiment es un grupo de investigacin de la Universidad de Valencia. Nuestra actividad investigadora se centra en: Anlisis fsico-qumicos de las propiedades de los alimentos, determinacin del contenido de minerales en aguas y alimentos, anlisis del color de alimentos lquidos y slidos, determinacin de la capacidad antioxidante de los alimentos A modo de resumen, nuestro grupo es capaz de evaluar parmetros de calidad de alimentos que no se limitan a los zumos de frutas. Esta tecnologa puede emplearse en zumos y otros productos alimentarios.

217

Ref: ES_29171

Know-how/ expertise

Title: DESIGN OF SUPERCRITICAL FLUID EXTRACTION PROCESSES FOR BIOLOGICALLY ACTIVE COMPOUNDS. A research group of the Chemical Engineering Department of the University of Valencia designs supercritical fluid extraction procedures of biologically active compounds from plant foods with studies of the compound solubility in the supercritical phase and efficiently modelling and predicting the method. Plant foods and products are rich sources of a variety of biologically active compounds, and these phytochemicals have shown hypolipidemic, antiplatelet, antitumor, antioxidant, and immune-stimulating properties. For instance, polyphenols have demonstrated to be antioxidant phytochemicals. Thus, there is interest in isolating these compounds from natural vegetable matrices, applying an environmentally safe and efficient green processs such as supercritical fluid extraction (SFE). Main advantages: SFE is an environmentally green process for extracting biologically active compounds from natural sources. Moreover, SFE produce high yields and recoveries and is cost-effective. PERFIL EN ESPAOL Ttulo: DISEO DE PROCESOS DE SUPERCRTICOS DE EXTRACCIN DE FLUIDOS PARA COMPONENTES BIOLGICAMENTE ACTIVOS. Un grupo de investigacin del Departamento de Ingeniera Qumica de la Universidad de Valencia disea procedimientos supercrticos para la extraccin de fluidos de componentes biolgicamente activos de alimentos vegetales. Para ello se realizan adems estudios de solubilidad de los componentes en la fase supercrtica y modelaciones y predicciones eficaces del mtodo. Principales ventajas: la extraccin supercrtica de fluidos (SFE) es un proceso respetuoso con el medioambiente para la extraccin de componentes biolgicamente activos de fuentes naturales. Adems, la SFE ofrece grandes rendimientos y beneficios y es un mtodo rentable.

218

Ref: GB_29256

Know-how/ expertise

Title: FOOD ROBOTICS AND AUTOMATION CENTRE OF EXCELLENCE TO MEET MARKET DEMAND THROUGH INNOVATIVE, BESPOKE SOLUTIONS CenFRA is Europe s first Centre for Food Robotics and Automation and is located in the Yorkshire & Humber region in the UK. Driven by food industry professionals CenFRA is committed to improving the competitiveness, profitability and sustainability of Food and Drink companies by introducing companies to robotics and automation through technology audits, identification of opportunities and practical independent advice on equipment and its suitability. As part of their audit process there is also the possibility for companies to engage in simulation and preliminary testing of potential automation solutions. CenFRA also acts as a focal point to innovate and develop new solutions and novel prototypes. In every case the intention is to provide information that identifies a viable, low risk method of automating a particular process or processes under consideration with sufficient detail to allow a more comprehensive analysis of the build and installation cost to be obtained. The Centre participates in research programmes linked to advanced scientific research to develop all aspects of the food chain production process. PERFIL EN ESPAOL Ttulo: AUTOMATIZACIN Y ROBTICA PARA EL SECTOR ALIMENTARIO: CENTRO DE EXCELENCIA DEDICADO A LA SATISFACCIN DE LAS DEMANDAS DEL MERCADO MEDIANTE SOLUCIONES INNOVADORAS Y PERSONALIZADAS. CenFRA, el primer centro europeo de automatizacin y robtica para el sector alimentario, tiene su sede en la regin de Yorkshire & Humber, Reino Unido. El centro est asociado a un consorcio de instalaciones independientes lderes en el sector de la rbotica y la automatizacin en el pas. El Centro ofrece a empresas individuales asesoramiento y orientacin imparcial y accesible sobre las ventajas (y las limitaciones) de las tecnologas de automatizacin y robtica que pueden aplicarse a sus mtodos de procesamiento especficos.

219

Ref: AF_29328

Know-how/ expertise

Title: FOOD & DRINK OPPORTUNITIES IN YORKSHIRE & HUMBER REGION OF THE UK From our bases in Leeds and Bradford, our advisors work with companies and research organisations to help them access information and build collaborative partnerships across Europe. We also work with our colleagues across the EEN to encourage partnerships with our indigenous SME and research base through various means such as technology and partner profile sharing. We have a strong food and drink base including SMEs, LE and several centres of research excellence. Yorkshire and Humber has the largest concentration of food and drink businesses in the UK. The region offers extensive, mature supply chains of producers, manufacturers, wholesalers, retailers and the largest concentration of distributers in the UK. There are several leading Universities and Centres of Excellence that are developing cutting edge technologies that can impact on efficiency and process costs. Highlights include the Humber Seafood Institute a leading seafood innovation centre, a purpose built temperature controlled facility for perishables at Humberside. Expertise in food robotics and automation, innovative packaging and world class underpinning science can be found across the region. In particular our science base is well adapted to work with food companies to transfer knowledge and to develop new products and processes to give competitive advantage. PERFIL EN ESPAOL Ttulo: OPORTUNIDADES PARA EL SECTOR DE LOS ALIMENTOS Y LAS BEBIDAS EN LA REGIN DE YORKSHIRE & HUMBER, REINO UNIDO. Desde nuestras bases en Leeds y Bradford, nuestro equipo de asesores locales trabaja con empresas y organizaciones de investigacin para ayudarles a acceder a informacin y establecer asociaciones de colaboracin en toda Europa. Adems, trabajamos con colegas del ENN para fomentar el establecimiento de colaboraciones con nuestra PYME y crear una base de investigacin a travs de diversos mtodos como la tecnologa y el intercambio de perfiles con nuestros socios. Contamos con una slida base sobre alimentacin y bebidas que integra a PYMEs, grandes empresas y varios centros investigadores de excelencia.

220

Ref: ES_29349

Know-how/ expertise

Title: TECHNOLOGIES & KNOW-HOW FOR CATERING, FAST FOOD & MODERN COOKING ESPAOLA DE I+D, SA has close than 20 years experience in R&D, technology transfer, manufacturing plants and technical consultancy in the field of baking, pizzas and pastry, fast food and catering, rice, rice products and rice by-products. Their main objective is to develop healthier and more convenient foodstuffs and to market the associated production technology . Their activities are: - R&D of new food processes and products; - Design, manufacture of special equipment, supply, installation, and start-up of industrial plants. Espaola de I+D has developed a technology to prepare half-finished food products suitable to the HORECA sector (hotel, restaurant and catering). Some examples of products ready to be finished are: baguettes and sandwiches, ethnic specialities, starters and dishes, broths and sauces, desserts, etc. The company is looking for companies to offer its technology and know-how: techniques and means to manufacture semi-prepared foodstuffs, procedure design, start up of the production centre and technical consultancy. Espaola de I+D is able to design a customized manufacturing line, introducing all the necessary components depending on market needs and trends. PERFIL EN ESPAOL Ttulo: TECNOLOGAS Y KNOW- HOW PARA LA COCINA MODERNA, LA COMIDA RPIDA Y EL CATERING (PRODUCTOS HORECA) Espaola de I+D, SA tiene cerca de 20 aos de experiencia en I+D, en transferencia de tecnologa, en centros de fabricacin as como en la consultora tcnica dentro de campo de la panadera, las pizzas, los pasteles, la comida rpida y el catering, el arroz, as como en los subproductos y productos a base de arroz. Su principal objetivo es desarrollar alimentos ms sanos y convenientes, as como comercializar la tecnologa productiva desarrollada por la empresa. Espaola de I+D ha desarrollado una tecnologa para preparar productos alimentarios semielaborados adaptados al sector HORECA (hoteles, restaurantes y catering).

221

Ref: ES_29402

Know-how/ expertise

Title: TECHNIQUES AND METHODOLOGIES FOR FOOD PROCESSING TECNOVA is the Technological Center of the Agriculture Auxiliary Industry. Among the differents services are Innovation managemet, R&D projects, agronomics and food safety analysis. Technological asisstance for fresh cut products, ready to eat food industrial processing. Nutraceutical products. Non-destructive analysis technologies (Near Infrared spectroscopy). Design production processes and laboratories for food industry (key in hand projects). TECNOVA Technological Center, is interested and working in fresh cut products. Preservation and the differents techniques applied to food processing. PERFIL EN ESPAOL Ttulo: TCNICAS Y METODOLOGAS PARA EL PROCESAMIENTO DE ALIMENTOS TECNOVA es el Centro Tecnolgico de la Industria Auxiliar de Agricultura. Entre los servicios que son diferentes Managemet Innovacin, I + D, agronoma y anlisis de la seguridad alimentaria. Asisstance tecnolgico de los productos frescos cortados, listos para comer los alimentos a la transformacin industrial. Los productos nutracuticos. Tecnologas de anlisis no destructivos (Cerca de la espectroscopia de infrarrojos). Diseo de procesos de produccin y laboratorios para la industria alimentaria (llave en mano). TECNOVA est interesado en el trabajo con productos frescos cortados, en la conservacin y en la aplicacin dediferentes tcnicas para aplicar al procesamiento de alimentos.

222

Ref: ES_29455

Know-how/ expertise

Title: NEW MINIMALLY PROCESSED VEGETABLES PRESERVED WITH MODIFIED ATMOSPHERE: BORAGE. A company from Navarra (Spain) has developed a process technology to preserve borage in modified atmosphere to get a product that keeps perfectly organoleptic quality and food safety. The borage is the most representative plant of the family called Boraginceas. The aspect is very characteristic, a series of stems fixed to basis, which ends in oval leaves. It is very peculiar of this vegetable that the stems and the leaves are completely covered by small, hard hair. The stems can get to 60 centimetres high, and their colour is green, as well the colour of the leaves. It has a fine and delicate flavour, very vegetable. It is grown in the Ebro riverside, when crossing Navarra and Aragon. The borage has very low energy content because of the high amount of water on it, and it has a quiet nice content in Vitamin C and pro- vitamin A, both with antioxidant effect. Thanks to this good nutritional facts and the high culinary value that is being recognized by well known chef and the consumers, the consumption of borage is growing, also out of the areas where it has been traditionally consumed. The preparation of this vegetable takes a lot of time and is uncomfortable, that is why this technology is very well adapted to keep all the benefits and to avoid the disadvantages. In the development of this technology we have arrived to a process that can be&all year around to produce raw, clean, cut, packed borage, ready to be cooked. The organolopetic and nutritional characteristics, as well as the food safety, keep in good conditions during at lest 9 days, so that the commercialization and competitiveness in the market are assured. We offer the know-how of the company and the developed methodology to be implemented in the companies interested in it. PERFIL EN ESPAOL Ttulo: NUEVOS VEGETALES EN ATMSFERAS MODIFICADAS: BORRAJA Una empresa navarra ha desarrollado una metodologa de procesado de borraja en atmsferas modificadas para obtener un producto de IV gama garantizando la calidad organolptica y nutricional y la seguridad alimentaria.

223

Ref: IT_29496

Know-how/ expertise

Title: MATHEMATICAL METHOD TO PREDICT TREATMENT TIME NECESSARY TO REACH SAFETY DURING HEAT TREATMENT OF CANNED FOOD The Technology offer is a method to estimate the pasteurization treatment time able to reach a sterilizing effect (F) values desired for canned food production. A new mathematical method to calculate the treatment time necessary to reach a sterilizing effect (F) value that assure the safety of canned food has been developed. On the base of few experiments performed during canned food production, the method allows to estimate the pasteurization treatment time able to obtain a F value desired from canned industry. In general, SMEs apply heat treatments on the base of empirical knowledge. As known, several dependent variables of food or packaging may significantly affect the sterilizing effect values. Among these, the type of food, its shape and dimension, the shape and volume of cans or glass pots and also the type of liquid inside packaging such as olive oil, brine solution, tomato sauces, etc., are the most important. So, during industrial production, when the variables above reported are changed, the food need to be considered as a new system in which a completely different heat mass transfer occurs. In these conditions it will be necessary to study the rate of heat transfer with the aim to obtain the specific heat penetration curve of the system. From this is possible to calculate the F values obtained evaluating if it suffices to guarantee the safety. If this is not the case, a new heat treatment experiment need to be performed increasing time until the F values that may assure the safety is reached. The proposed mathematical method is based on the estimation of the heating rate from few heat treatment experiments. From the kinetic parameters estimated the prediction of the pasteurization time necessary to reach the F value, desired from the industry, will be possible. PERFIL EN ESPAOL Ttulo: MTODO MATEMTICO PARA PREDECIR EL TIEMPO DE TRATAMIENTO NECESARIO PARA ALCANZAR VALORES SEGUROS DURANTE LOS TRATAMIENTOS DE ALIMENTOS EN CONSERVA. La tecnologa ofrecida es un mtodo para estimar el tiempo necesario durante la pasteurizacin para alcanzar los valores deseados para la esterilizacin durante la produccin de alimentos en conservas. De esta manera, para cualquier alimento y envase, los niveles deseados pueden ser calculados ahorrando tiempo y energa.

224

Ref: ES_29560

Know-how/ expertise

Title: CONTROLLED ATMOSPHERES AT PILOT SCALE IN INDIVIDUALISED CELLS FOR POSTHARVEST STORAGE OF FRUIT AND VEGETABLES. TECHNICAL ASSESSMENT IN FRESH CUT VEGETABLES AND FRUITS PRESERVATION. ASICAR-AIDIA are Associations for R&D who manages CTIC-CITA-La Rioja (Spain), research centres in Agri-Food Industry. CITA offers its expertise in researching the behaviour of different fresh products, characterization of varieties at pilot scale in which it is possible to reproduce the best preservation conditions and to control parameters such as: temperature, time, relative humidity, gas concentration (respiration rates, atmosphere modified injection&). They are consisted in 4 individualised small chambers where it is allowed to study the influence of different atmosphere compositions (Nitrogen 0100%.CO2 0-100%.Oxygen 0-21%.Ethylene 0-50 ppm) in the decay evolution. The main advantage of this equipment is its versatility, the possibility of testing different preservation conditions for postharvest storage and for minimally processing fruits and vegetables at pilot scale, to control the parameters which take part in the preservation. These chambers offer the possibility of scaling to industrial process. Besides, CITA has been researching in the mushrooms and pears preservation (Ex. Pears of Rincn de Soto, D.O). What makes these Controlled Atmosphere Chambers innovative is that with them it is allowed to test at pilot scale many different fresh products (fruits, vegetables) avoiding squander resources as energy, raw materials. In addition, the interested companies can test them avoiding any disturb at their normal storages, it s very useful if they want to test or improve the preservation of new products. PERFIL EN ESPAOL Ttulo: ATMSFERAS CONTROLADAS (EN FASE PILOTO) EN CLULAS INDIVIDUALIZADAS PARA EL ALMACENAMIENTO POST-RECOLECCIN DE FRUTAS Y VERDURAS. ASESORAMIENTO TCNICO PARA LA CONSERVACIN DE VERDURAS Y FRUTAS FRESCAS. ASICAR-AIDIA son las asociaciones de I+D encargadas de la gestin de CTICCITA-La Rioja (Espaa), dos centros de investigacin del sector agroalimentario. CITA ofrece sus conocimientos en el mbito de la investigacin del comportamiento de diferentes productos frescos y la caracterizacin de variedades (a escala piloto) en las cuales es posible reproducir las mejores condiciones de conservacin y controlar parmetros como la temperatura, el tiempo, la humedad relativa y las concentraciones de gas (ndices de respiracin, inyeccin modificada de atmsferas, etc.).

225

Ref: ES_29561

Know-how/ expertise

Title: STATE-OF-THE-ART TECHNOLOGY IN PACKAGING. DESIGN AND OPTIMIZATION OF THE MOST ADEQUATE PACKAGE FOR FRESH CUT PRODUCTS AND READY-TO EAT MEALS. TECHNICAL ASSESSMENT PACKAGING TECHNOLOGY. AIDIA is an Association for R&D who manages CITA-La Rioja (Spain), a research centre in Agri-Food Industry. One of the researches CITA is focused on is the research of the preservation of fresh cut vegetables and fruits in high quality, Ready-To Eat meals... In order to enlarge postharvest shelf-life of fresh vegetables and fruits, Ready-To Eat meals and to guarantee the quality in optimum conditions of preservation, CITA has the appropriate packaging technology for developing the best preservation conditions in packaging. CITA offers its expertise in designing the most appropriate packaging in function of the food product type: fresh, pasteurized or sterilized product. Besides, at CITA s Pilot Plant there is a thermosealing machine for food packaging using MAP, which offers the versatility of testing different types of packaging with different materials, formats depending on the type of product. At the same time, it is important to know the atmosphere evolution inside the package (fresh products: respiration rates, gases loss in function of materials permeability along the shelf life product), CITA has an analyzer machine of atmospheferes, and a laboratory chromatograph to be more accurate. The main advantage of this equipment is its versatility. CITA has an aseptic pilot plant to processing and packaging in aseptic conditions. PERFIL EN ESPAOL Ttulo: TECNOLOGA DE ENVASADO DE VANGUARDIA. DISEO Y OPTIMIZACIN DE LOS ENVASES MS ADECUADOS PARA PRODUCTOS FRESCOS Y COMIDAS PRECOCINADAS. ASESORAMIENTO TCNICO SOBRE TECNOLOGA DE ENVASADO. AIDIA es la asociacin de I+D encargada de la gestin de CITA-La Rioja (Espaa), un centro de investigacin del sector agroalimentario. Las principales lneas de investigacin de la asociacin son: CITA ofrece sus conocimientos para el diseo de los envases ms adecuados en funcin del tipo de producto (fresco, pasteurizado o esterilizado).

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Ref: ES_29004

partner search for Research program

Title: DESIGN AND MANUFACTURE OF A HYBRID SYSTEM, SOLAR ENERGY AND RESIDUAL HEAT, FOR THE DIRECT STEAM GENERATION TO LOW PRESSURE AND ITS USE IN THE INDUSTRIAL PROCESSES FOR THE AGROALIMENTARY INDUSTRY INGERYMEC, S.L. is a company that arise as response to the growing need to implement actions for research, development and innovation R+D+I in different fields of industrial technology, providing scientific-technical solutions to the everyday needs that arise in different industrial production processes. Our company presents itself in the industrial market as a solution to the various technologies used in the field of mechatronics, manufacturing of food processing machinery, machinery for dispensing and packaging of chemical products and alimentary, cooling, ventilation and industrial air conditioning, thermal facilities and photovoltaic solar facilities. A third part the demand energetics in the form of heat, necessary for foodprocessing, textile and chemistry settles down in the rank of average temperature (60 C -150 C). The most important processes, than need these ranks temperature are: steam generation, scalded, sterilization, pasteurization, heating, etc. PERFIL EN ESPAOL Ttulo: DISEO Y FABRICACIN DE UN SISTEMA HBRIDO DE ENERGA SOLAR Y CALOR RESIDUAL PARA LA GENERACIN DIRECTA DE VAPOR DIRECTO A BAJA PRESIN Y SU UTILIZACIN EN PROCESOS INDUSTRIALES DEL SECTOR AGROALIMENTARIO. INGERYMEC, S.L es consciente de la necesidad de aprovechar las ventajas de las energas renovables como apoyo para los diferentes procesos industriales y ayudar a evitar la contaminacin medioambiental y el consecuente deterioro del medioambiente. Por ello, nuestro objetivo es disear y desarrollar un sistema que aproveche la energa solar, el calor residual (que se desaprovecha) y los contaminantes para optimizar la produccin y generar vapor de baja presin para diversas aplicaciones. El proceso de diseo de este sistema hbrido para la generacin de vapor de baja presin se encuentra en su tercera fase: el desarrollo y la ingeniera del prototipo. Anteriormente se ha realizado un estudio de identificacin de oportunidades, evaluacin y seleccin, y estudios preliminares de mercado, comercializacin, revisin tcnica de bibliografa y patentes. De hecho, uno de ellos se ha dedicado al estudio y anlisis de las mquinas y los sistemas relacionados con este campo de investigacin que pueden encontrarse en el mercado.

227

Ref: ES_29122

partner search for Research program

Title: NEW JIT TECHNOLOGIES FOR THE TRANSFORMATION OF STABLE COLLAGEN BIOMATERIAL TO CUSTOMIZE LEATHER. PELLETEC AIICA has as principal lines of research; Collage research, Health and environment, Biotechnology and Materials with special requirements. Our center can offers the following services: Technological service for enterprises, Research and development projects, Collaboration in national and international R&D and innovation programmes, Innovation training, dissemination and management, Environmental studies, Experimental tanning, Testing and analysis services, Know-how training and refreshing, Documentation and library. The objective of this proposal is to develop a new Just in Time (JIT) technology for leather processing based on an intermediate commercial product called Dehydrated Collagen Biomaterial (BCD in its Spanish acronym). This intermediate product has been developed by the AIICA Technology Centre, with patent number P200803657. BCD is obtained from the processing of pelts that have been previously treated by traditional methods: soaking, unhairing and bating. The pelt undergoes a dehydration/degreasing treatment to produce a dry, fat-free substrate comprised entirely of collagen fibres, completely stable (will not rot under normal environmental conditions) and spongy, with an important capacity for water absorption due to the spaces between the fibres. Unlike the wet blue , wet leather tanned with chromium salts or other pre-tanned intermediate products for leather production, BCD is simply stabilised collagen fibres and can be used to produce any tanning product. PERFIL EN ESPAOL Ttulo: NUEVAS TECNOLOGAS AJUSTADAS PARA LA TRANSFORMACIN DE BIOMATERIALES COLGENOS ESTABLES PARA PERSONALIZAR PIEL. PELLETEC. El objetivo de esta propuesta es desarrollar una nueva tecnologa ajustada para el procesamiento de pieles basada en un producto comercial intermedio denominado biomaterial colgeno deshidratado (BCD). Los miembros participantes en el proyecto tendrn la oportunidad de obtener beneficios econmicos de la explotacin de los resultados (el proyecto prev la participacin de una PYME de cada sector de la cadena de valor, que tendr derecho a conceder derechos sobre los resultados a otras PYMEs).

228

Ref: ES_29458

partner search for Research program

Title: RESEARCH AND DEVELOPMENT OF TECHNOLOGY IN MINIMALLY PROCESSED VEGETABLES (IV GAMA) AND PREPARED FOODS (V GAMA) FOR COMPANIES IN THE AGRO FOOD SECTOR Company working in Research and Development in high value products based in vegetables, with a special dedication to increase shelf life and preserve good properties. OLUS TECNOLOGA develops, protects and transfers technology to the companies in the agro food sector, generating competitive advantages for its customers: It makes possible that the companies in the agro food group can access to the advantages of the R&D without risking the resources employees in it. OLUS TECNOLOGIA demands the services of technological centres, universities and companies working in the agro food sector that are interested in collaborating or signing contracts for R&D projects. The investigation areas nowadays are. IV GAMA: Increment of shelf life in vegetables using the modified atmosphere protection technology. V GAMA: Longer preservation of the optimums organoleptic properties in vegetables using high pressure applications. The technologies that are being studied for future projects are: electric pulses, radiofrequency, micro encapsulation, biodegradable covers, freeze-drying, irradiation and combined methods. PERFIL EN ESPAOL Ttulo: INVESTIGACIN Y DESARROLLO DE TECNOLGICA DE IV Y V GAMA PARA EMPRESAS DEL SECTOR AGROALIMENTARIA Olus Tecnologa demanda los servicios de los centros tecnolgicos y universidades que operen en las reas del sector agroalimentario, interesadas en colaborar o suscribir contratos de I+D. Las lneas de investigacin actuales son: IV GAMA:Incremento de la vida til de vegetales mediante la tecnologa de atmsferas modificadas mejoradas. Envases activos. V GAMA:Conservacin en el tiempo de las propiedades organolpticas ptimas de vegetales mediante la tecnologa de altas presiones

229

Ref: ES_29537

partner search for Research program

Title: STUDYING THE POTENTIAL OF VARIETIES OF SQUASH AS A FRESHCUT PRODUCT IFAPA is an institute with 19 centres of research, training and technology transfer located all through Andalusia. We are a multidisciplinary human equipment with a wide range of instrumental and technology knowledge. We work on several agriculture products such as olive oil, wine, milk product, fruit and vegetables. Our work focusses on company requirements stressing the importance of the transference of knowledge between public bodies (as IFAPA) and private companies and cooperatives. This project aims to study the potential of varieties of squash growing in Almera (Spain) as fresh-cut products, as a way of increasing the added value of this vegetable. This research project has the main objective of searching for the optimal conditions of conservation of the fresh-cut product which allow to extend the commercial life of this product showing a high sensorial, nutritional and microbiological quality. The IFAPA will lead this research program with the participation of the University of Crdoba (Spain). PERFIL EN ESPAOL Ttulo: ESTUDIO DEL POTENCIAL DE LAS VARIEDADES DE CALABAZA COMO PRODUCTO FRESCO. IFAPA es una organizacin que cuenta con 19 centros de investigacin, formacin y transferencia de tecnologa en toda Andaluca. El trabajo del instituto se centra en los requisitos de las empresas y presta una atencin especial a la transferencia de conocimiento entre los organismos pblicos (como IFAPA) y las empresas y cooperativas privadas. El objetivo del proyecto es estudiar el potencial de las variedades de calabaza cultivadas en Almera como productos frescos con el fin de aumentar el valor aadido de esta verdura. El principal objetivo del proyecto de investigacin es encontrar condiciones ptimas de conservacin del producto fresco que permitan ampliar la vida comercial del mismo manteniendo altos niveles de calidad organolptica, nutritiva y microbiolgica. El IFAPA encabezar este programa de investigacin, que contar adems con la participacin de la Universidad de Crdoba.

230

Ref: ES_27710
Technology Offer

Title: PENDULAR AUTOCLAVE The company Maconse is the only Spanish manufacturer of pendular autoclaves. The advantage of this type of autoclaves compared to the revolving ones is that the sterilised products do not need any device for positioning when they are moved for better heat distribution. The offering company is a well-known manufacturer of food machinery. Its wide product range includes freezers, fillers, heat exchangers, classification systems, and washing peeling systems, among others. One of their best products is the autoclave. In order to meet customer needs, the offering company has developed a pendular autoclave to better disseminate and extract the heat from the product to be sterilised. The autoclave works by injecting steam directly or indirectly depending on the specific product requirement in combination with ongoing water re-circulation. With this technique it is possible to maximize chamber homogenisation and upgrades heat transmission, which is also very convenient for it avoids air formation and improve cooling without any immersion. Furthermore the company has developed a unique pendular autoclave which easies handling of the load and unload operations, which does not require any special device to avoid load movement. The company manufactures this type of product (up to 10 meters long) customised accordingly to customer requirements. PERFIL EN ESPAOL Ttulo: AUTOCLAVE PENDULAR. La empresa espaola, Maconse, es el nico fabricante de autoclaves pendulares. Este tipo de autoclaves presentan una serie de ventajas, comparndolos con los autoclaves giratorios, y es que el producto esterilizado no necesita ningn mecanismo para ser posicionado, cuando el producto es movido con la finalidad de que el calor se expanda mejor a travs de l.

231

Ref: ES_27711
Technology Offer

Title: BOILING AND COOLING SYSTEM The Spanish company, Maconse, is a well-known manufacturer of food machinery. The company offers a system of boiling and cooling, the temperature and pressure parameters of the machinery could be controlled by a computer in order to obtain a high performance. Maquinaria Conservera del Segura, Maconse, is a provider of machinery for the industrial preparation of fruits, nuts or vegetables of all types, both canned food and freezer products. The company has as most important product a system of boiling and cooling. This machinery uses vapour mixed with vacuum and is controlled by a industrial computer. By means of this computer you are able to control the temperature and pressure parameters and this way adjust the parameter in order to take the highest performance. PERFIL EN ESPAOL Ttulo: SISTEMA DE COCCIN Y ENFRIAMIENTO. La empresa espaola, Maconse, es un reconocido fabricante de maquinaria alimentaria. La empresa ofrece un sistema de coccin y enfriamiento, los parmetros de presin y temperatura de la mquina pueden de controlados mediante un ordenador industrial con la finalidad de obtener el ms alto rendimiento posible.

232

Ref: ES_27802
Technology Offer

Title: AUTOMATION AND CONTROL PROCESSES SOLUTIONS RELATED WITH FOOD Company engaged in the manufacture of machinery for industrial processes related to food is seeking partners to reach commercial agreements with technical assistance in Spain and other countries. Company engaged in the manufacture of machinery for industrial processes related to food is seeking partners to reach commercial agreements with technical assistance in Spain and other countries. The next list shows the main activities of the company: - Palletising and depalletising of full or empty sheet, glass or plastic containers. - Packed by volume, weight or count of food and other products. - Packages and bags palletising. - Static and dynamic weight control of packing or product in bulk. - Quality control in packing: x ray control, metal detector and artificial vision. - Transport systems. - Tailor-made projects. PERFIL EN ESPAOL Ttulo: SOLUCIONES DE AUTOMATIZACIN Y CONTROL DE PROCESOS RELACIONADOS CON LA ALIMENTACIN Empresa dedicada a la fabricacin de maquinaria para procesos industriales relacionados con la alimentacin busca socios para alcanzar acuerdos comerciales con asistencia tcnica para la distribucin en Espaa y en otros pases. Las principales actividades de la empresa son las siguientes: Paletizado y despaletizado de envases llenos y vacos en chapa, vidrio y plstico. Envasado por volumen, por peso, por conteo de productos de alimentacin, productos qumicos, y otros. Maquinaria para embalaje: Lneas de retractilado de envases, paletizadores de cajas y sacos, robots. Control de peso esttico y dinmico de envases o producto a granel. Controles de calidad en envases: Control por rayos X, Detectores de metales, visin artificial. Sistemas de transporte. Proyectos a medida.

233

Ref: ES_27852
Technology Offer

Title: MACHINE VISION This Innovation and Technology Center, was born in May of 2003. The Foundation s headquarters, as well as the Central Administration offices are located in Seville. The innovation, research and technological focus of the Foundation are centred on the areas of Image, Colour and Optics, such as: Machine Vision, Digitization 3D, Printing Technologies, Laser, Photometry, Colour and Ophthalmic Optics. This company is the specific andalusian official Centre of Innovation and Technology (CIT) for Image, Colour and Optics, Technological Agent of Andaluca and member of RETA (Andalusian Network of Technological Spaces). Most of the production processes in the present production lines need to establish procedures and systems to inspect and control their products and processes. This control is needed for the final product and also for intermediate steps of the production line. Machine vision systems can solve these inspection problems. That processes in which the decisions are taken from the analysis of visual information can be potentially controlled with a machine vision system. This Machine Vision Unit has been working during the last years in the design and implementation of this technology in real production lines of on-line control of products and processes in most of the production sectors. Our developments try to solve the human inspection problems and to improve the process control in key points of the production lines. PERFIL EN ESPAOL Ttulo: VISIN ARTIFICIAL La empresa que ofrece esta tecnologa est localizada en Sevilla.La mayora de los procesos de produccin en las lneas de produccin actuales necesitan establecer procedimientos y sistemas para inspeccionar y controlar sus productos y procesos. Este control es necesario para el producto final y tambin para los pasos intermedios de la lnea de produccin. Estos procesos en los cuales las decisiones son tomadas desde la informacin proporcionada por el anlisis visual puede ser potencialmente controlada con un sistema de visin artificial.La unidad de visin artificial ha estado trabajando durante los ltimos aos en el diseo y la implementacin de esta tecnologa en lneas de produccin reales de productos y procesos en la mayora de los sectores de produccin.

234

Ref: PL_27920
Technology Offer

Title: ENGENEERING AND PRODUCTION MACHINES USED IN INDUSTRIAL WASTE MANAGEMENT, AND MACHINES APPLIED IN THE FOOD-HERBAL INDUSTRY PPUH SCORPION is a company that appeared on the Polish market in 1997. In the beginning, we used to produce only machines for cutting of herbs into cubes vertical cutters. With time, we gradually were extending the assortment of produced machines with rotary cutters for dry materials such as: - herbs, roots - applied in the food-herbalism industry - plastic, aluminium and copper cables - in industrial waste management. The company is looking for business partners that are interested in cooperation within: 1) FOOD BRANCH : Production of machines for the food and herbal industries (grinders, cutters, mixers, granulators, dedusting installations) 2) Production of machines and devices for recycling of industrial waste (plastic aluminium, copper cables): granulators-cutters, separators 3) Production and sales of next generation automatic machines for pouring wax and gel and other kinds of devices related to the production of candles and torches PERFIL EN ESPAOL Ttulo: COOPERACIN TECNOLGICA EN LA GAMA DE CONCENTRADOS PARA LA INDUSTRIA ALIMENTARIA. Pyme polaca ofrece recetas de alimentos concentrados para ser aplicados en el sector gastronmico dentro de la industria de la alimentacin. Las recetas utilizan materias primas de alta calidad que permiten elaborar un producto final de acuerdo con las preferencias del cliente. La empresa ofrece productos semiacabados como masas de pizza, barquillos y helados concentrados que permite que el proceso de elaboracin posterior requiera slo de sencillos procesos tecnolgicos para completarlo. La empresa est interesada en una cooperacin tecnolgica con empresas de alimentacin, principalmente en el sector de la alimentacin.

235

Ref: ES_28034
Technology Offer

Title: INFRARED SPECTROSCOPY FOR THE AUTOMATION OF THE QUALITY CONTROL A Spanish Technology Centre has developed an infrared spectroscopy system able to measure the composition and any physical and chemical property of a food or beverage product. The system can be applied off line or on line in the production of any food product. The centre is interested in technical cooperation with technical assistance with food and beverage companies. Laboratory analysis has been used to characterize food product or to control the quality and safety properties so far. It means that in the major part of the cases it was necessary to send to an external and specialized laboratory samples to be assessed. It took a long time, required chemical products and the samples was destroyed. The technology centre has more than 10 years of experience in developing spectroscopy instrumentation and applications for both laboratory controls and on line applications. Infrared technology can measure the absorption of infrared light and relate this absorption with the composition of food and beverages. With the developed infrared spectroscopy system parameters such as fat, moisture, protein, sugar or acidity can be measured in less than 1 second and without sample preparation or destruction. It can be used on line or off line, in laboratory. The technology centre has carried out too many experiences with the system characterizing different products but the system is flexible and can be adjusted to the production process particularities and the product specifications by developing the specific calibration model. The developed infrared system is faster than other techniques, it is a non destructive technique and it doesn t require any reacts or chemical product for the measurements. Moreover, it is able to be adapted depending on the requirements and characteristics of the food and production process. PERFIL EN ESPAOL Ttulo: ESPECTROSCOPIA POR INFRARROJOS PARA LA AUTOMATIZACIN DE LOS CONTROLES DE CALIDAD Un centro tecnolgico espaol ha desarrollado un sistema de espectroscopa por infrarrojos capaz de medir la composicin fsica y qumica de alimentos y bebidas. El sistema puede ser aplicado en la misma lnea de produccin o fuera de ella y a cualquier producto de alimentacin. El centro est interesado en encontrar una cooperacin tecnolgica con asistencia tcnica con empresas del sector de la alimentacin y de las bebidas.

236

Ref: ES_28037
Technology Offer

Title: NEW NANOCOMPOUND FOR THE IMPROVEMENT OF FOOD PACKAGING QUALITIES A Spanish technology centre has developed a new nanocompound (polymer + nanoclays) that improves the efficiency of the polymeric material for food packaging by enhancing the oxygen barrier effect and consequently extending the shelf life of the contained food. Moreover, the nanocompound can be customized in function of the polymer requirements for each type of contained food. The technology centre seeks commercial agreement with technical assistance with packaging producers and technical cooperation with food companies. Nanotechnology is mainly used in the food sector for the packaging improvement and for the development of functional foods. There is a special interest in the first case due to the benefits the addition of nanoparticles can offer both to the food industry and to the final consumers. The centre has recently developed a nanocomposite that incorporated to raw polymeric material improves its physics and chemical properties as well as its mechanical and thermal characteristics. The addition of this sort of nanocomposites provides to the package material with an enhanced oxygen barrier property so that it results more efficient. The improvement of this characteristic contributes to the enlargement of food shelf life, guaranteeing the product quality and safety. By using this technique it is required less packaging material to guarantee the protection of the food and to ensure the quality and safety properties. It is because of the improved barrier properties provided by the addition of the developed nanocompounds. For that reason the technique can be considered environmentally friendly and cost-effective. PERFIL EN ESPAOL Ttulo: NUEVO NANOCOMPUESTO PARA LA MEJORA DE LA CALIDAD DEL ENVASADO DE LOS ALIMENTOS Un centro tecnolgico espaol ha desarrollado un nuevo nanocompuesto (polmero + nanoarcilla) que mejora la eficiencia de los polmeros utilizados en envases de alimentacin por el aumento del efecto de la barrera de oxgeno y consiguiendo un aumento de la vida til del alimento. Adems, el nanocompuestos puede ser adaptatdo en funcin de las necesidades del polmero para cada tipo de alimento que contiene.

237

Ref: ES_28059
Technology Offer

Title: NON VISIBLE DEFECT DETECTION BASED ON SPECTRAL VISION A Spanish technology centre has developed an innovative inspection system based on hiperespectral imaging. The system analyses food products on line providing information about its chemical composition and generating images that show defects that cannot be detected by human vision sense. The technology centre seeks commercial agreement with food companies interested in testing the technology and introducing it in their production facilities. Agrofood industry must ensure quality and food safety to final consumers. For that purpose there are available on the market a large number of technologies useful to monitor and control the chemical composition and the presence of defects or foreign bodies in food products. An innovative inspection system based on hiperespectral imaging has been developed by the technology centre with the aim of identifying anomalies or defects in parts of the food product where is not possible to do with human vision sense. PERFIL EN ESPAOL Ttulo: DETECCIN DE DEFECTOS BASADO EN VISIN ESPECTRAL Un centro tecnolgico espaol ha desarrollado un innovador sistema de inspeccin basado en la visin espectral. El sistema analiza los alimentos en la misma lnea de produccin y proporciona informacin acerca de su composicin qumica y generando imgenes que muestran defectos que no pueden ser detectados por inspeccin visual. El centro busca alcanzar acuerdos comerciales con compaas del sector de la alimentacin interesadas en probar esta tecnologa e introducirla en sus lneas de produccin.

238

Ref: ES_28104
Technology Offer

Title: MECHATRONIC AND FOOD PROCESSING ROBOTICS INGERYMEC SL is a company that arises as response to the need every time major of realizing actions(shares) of Investigation(Research), Development and Innovation in the different fields of the Industrial Technology, giving solutions Scientist - technology to the daily needs that they present in the different productive processes of the industry. One of our aims(lenses) is to design, to construct and to obtain the best performance on the basis of: Solutions to the measure of every client and need. The utilization of the renewable energies, hybrid systems and the cogeneration, in benefit of the energetic optimization, economic saving and consequently the protection of the environment, is different of our principal aims. Our company appears on the industrial market as a solution to the diverse technologies that are in use in the field of the mechatronic, home automation, manufacture of food-processing machinery, machinery for the dosing and packed of chemical and nourishing products, cold, ventilation and industrial air conditioning, thermal facilities and solar and photovoltaic facilities. Our company appears on the industrial market as a solution to the diverse technologies that are in use in the field of the mechatronic, home automation, manufacture of food-processing machinery, machinery for the dosing and packed of chemical and nourishing products, cold, ventilation and industrial air conditioning, thermal facilities and solar and photovoltaic facilities. PERFIL EN ESPAOL Ttulo: MECATRNICA Y ROBTICA AGROALIMENTARIA Ingerymec es una compaa que surge como respuesta a la necesidad cada vez mayor de realizar acciones de investigacin, desarrollo e innovacin en los diferentes campos de la tecnologa industrial, dando soluciones cientficotecnolgicas a las necesidades diarias en los diferentes procesos productivos de la industria. Uno de nuestros objetivos es disear, construir y obtener el mejor rendimiento en la base de: soluciones a la medida para cada cliente y necesidad. Nuestra empresa aparece en el Mercado industrial como una solucin a las diversas tecnologas que estn en uso en el campo de la automatizacin mecatrnica, domtica, fabricacin de maquinaria de procesamiento de alimentos, maquinaria para la dosificacin y envasado de productos qumicos y productos de alimentacin,etc.

239

Ref: ES_28266
Technology Offer

Title: DESIGN AND DECORATION OF PACKAGES Industrias Anfra, S.A is a firm which activity is developed in the field of transformation. Our company philosophy is put in clients hands everything that was at first only an idea about caps, lids, packages and a wide range of plastic accessories.We get all that things through the design and the development of product, building different kinds of molds, plastic injection, blown of plastics, design and decoration of packages, logistic and technical advising. We also distribute glass packages. PERFIL EN ESPAOL Ttulo: DISEO Y DECORACIN DE ENVASES La empresa Industrias Anfra S.A. desarrolla su actividad en el campo de la Transformacin de plsticos. La filosofa de la empresa es poner en manos del cliente aquello que slo era una idea en relacin a tapones, tapas, envases y una amplia gama de accesorios de plstico. Todo ello se consigue mediante el diseo y desarrollo de productos, la fabricacin de diferentes tipos de moldes, inyeccin de plsticos, soplado, diseo y decoracin de envases, asesoramiento logstico y tcnico, etc. Tambin distribuimos envases de cristal.

240

Ref: ES_28301
Technology Offer

Title: SERVICE PROVIDER FOR IONISING RADIATION TREATMENT. IONMED (Groupe IONISOS)is a service provider for ionising radiation treatment. Food irradiation is your health safety insurance with a great many food products. * Dehydrated products: spices and aromatic substances, vegetables, gums, etc. * Deep-frozen foods: poultry, frogs' legs... * Fresh produce: strawberries, egg whites, onions, garlic, shallots... Irradiation is performed through the sealed packaging without raising the temperature or using chemical additives. The process has been known for 50 years and its industrial development dates back twenty years. Irradiation is a continuous process and a very quick operation, with exposure times of only a few seconds. The dose, expressed in kiloGrays (kGy), is inversely proportional to the speed of the conveyor under the electron beam. PERFIL EN ESPAOL Ttulo: HIGIENIZACIN DE ALIMENTOS MEDIANTE RADIACIN IONIZANTE IONMED, filial Espaola del Grupo Frances IONISOS, es la empresa lder de servicio a terceros, dedicada entre otros, a la higienizacin de alimentos, mediante radiacin ionizante. Aplicable a productos frescos, secos, congelados, enlatados, precocinados y deshidratados. La irradiacin de alimentos es un mtodo fsico de conservacin, avalado y recomendado por la Organizacin Mundial de la Salud (OMS) que garantiza la inocuidad y calidad de los alimentos y que comparable a otros que utilizan el calor o el fro. Consiste en exponer el producto a la accin de las radiaciones ionizantes durante un cierto lapso de tiempo. Este proceso ofrece grandes beneficios a fabricantes, distribuidores y consumidores de alimentos, al eliminar o reducir su riesgo de deterioro o contaminacin microbiana, y como consecuencia, ampliar el periodo de caducidad de los mismos, mantenindolos frescos y saludables.

241

Ref: ES_28434
Technology Offer

Title: PROCEDURE FOR OZONATED WATER (O3) USED AS A SANITIZER OF PLANT FOOD AND PROCESSING WATER IN AGRICULTURAL FOOD INDUSTRY CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. A group at CEBAS-CSIC is interested in research and development of technologies to enlarge post harvest shelf-life of fresh fruit and vegetables (as a whole or minimally processed) without diminishing their quality We have developed a technology for the use of aqueous ozone as sanitizing agent to disinfect plant food and processing water. The use of ozone in the fresh-cut industry has additional advantages due to control of browning. The use of ozone can be considered in three different aspects: to disinfect plant foods, to increase the quality of water used to wash fruit and vegetables and as a disinfection treatment for processing water used in different steps of the agricultural food industry, allowing the re-circulation of water and therefore, a reduction of cost. Ozone is more efficient than chlorine in inhibiting the microbial growth due to its stronger oxidative potential and will increase the shelf life of plant food products when combined with proper conservation method. PERFIL EN ESPAOL Ttulo: PROCEDIMIENTO DE USO DE AGUA OZONIZADA (O3) EN LA HIGIENIZACIN DE PRODUCTOS VEGETALES Y AGUA DE PROCESO EN INDUSTRIAS AGROALIMENTARIAS CEBAS-CSIC es un instituto de investigacin que pertenece al Consejo Superior de Investigaciones Cientficas. Sus actividades estn enfocadas a tres reas cientfico-tcnicas principalmente: Ciencias Agrarias, Ciencia y Tecnologa de losAlimentos, y Recursos Naturales. El instituto de investigacin espaol ha desarrollado un sistema para el uso de agua ozonizada como tratamiento higienizante de productos vegetales enteros y cortados, as como para la higienizacin del agua utilizada en el procesado de alimentos vegetales.

242

Ref: ES_28437
Technology Offer

Title: PILOT PLANT FOR FOOD TREATMENT AND WATER DISINFECTION WITH OZONE AS GAS OR IN A AQUEOUS SOLUTION CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. We have optimized a pilot plant for the research on the conditions for ozone application as gas or in aqueous solution as sanitizing agent for fruit and vegetables. We have optimized a pilot plant for the research on the conditions for ozone application as gas or in aqueous solution as sanitizing agent for fruit and vegetables. The equipment allows the determination of the proper conditions for treatment of whole or freshly cut products. The plant is equipped with an ozone generator from comprised air, with an advanced oxidation device which increases the penetration of the treatment, with a system for dissolution of ozone in water and with a thermic destructor of the spare ozone. The equipment allows to work at a controlled temperature, it controls the ozone dissolved as well as its effective dosage, ozone is generated in situ and the spare ozone is eliminated. The plant is completely controlled by a computer without any risk for the operators. PERFIL EN ESPAOL Ttulo: PLANTA PILOTO PARA EL TRATAMIENTO DE PRODUCTOS VEGETALES Y LA DESINFECCIN DE AGUA CON OZONO COMO GAS EN SOLUCIN ACUOSA CEBAS-CSIC es un instituto de investigacin que pertenece al Consejo Superior de Investigaciones Cientficas. Sus actividades estn enfocadas a tres reas cientfico-tcnicas principalmente: Ciencias Agrarias, Ciencia y Tecnologa de losAlimentos, y Recursos Naturales. El instituto ha optimizado una planta piloto parala investigacin de las condiciones para la aplicacin de ozono como como gas o en solucin acuosa como agente higienizador para frutas y vegetales.

243

Ref: ES_28438
Technology Offer

Title: PROCEDURE TO OBTAIN FRESH-CUT ARTICHOKES WITHOUT SULFITES CEBAS-CSIC is a research institute belonging to the Spanish National Research Council (CSIC). Our research activity is focused in three main areas of knowledge: agricultural sciences, food sciences and technology and natural resources. In the food sciences and technology field our activity mainly deals with the scientific and technological development of safe and healthy plant-derived food and in the development of functional ingredients and foods based on bioactive and bioavailable polyphenols. We have developed a technology to obtain fresh-cut artichokes which combines physical methods with natural chemical preservatives, allowing the control of enzymatic browning. This technology applies simple physical methods (leaves removing, cutting and washing), combined with a sanitizer treatment, followed by packaging with plastic polymers of selective permeability (and even with moderate partial vacuum) and refrigeration in actively modified atmosphere which controls and protects the product from physical damages and physical, chemical or microbial contamination. These treatments allow keeping their nutritional, organoleptic and microbial characteristics and they provide a more convenient product than the whole one. The fresh-cut artichokes could be packaged as wholes or cut in pieces. PERFIL EN ESPAOL Ttulo: PROCEDIMIENTO PARA OBTENER ALCACHOFAS MNIMAMENTE PROCESADAS SIN SULFITO CEBAS-CSIC es un instituto de investigacin que pertenece al Consejo Superior de Investigaciones Cientficas. Sus actividades estn enfocadas a tres reas cientfico-tcnicas principalmente: Ciencias Agrarias, Ciencia y Tecnologa de losAlimentos, y Recursos Naturales. El instituto ha desarrollado una tecnologa para obtener alcachofas mnimamente procesadas que combina mtodos fsicos con conservantes qumicos naturales.

244

Ref: ES_28460
Technology Offer

Title: PROCEDURE FOR OBTAINIG PASTEURIZED CHILLED CITRUS JUICES WITH SENSORIAL QUALITY AS NEWLY SQUEEZED JUICES CSIC is the most important research organisation in Spain and has more than 120 research institutes. In the field of Food Science and Technology CSIC research activity deals with biotechnology in order to get safer, healthier and more quality foods through the study food bioprocesses and microorganisms. Its research is also involved in the study of functionality, security and quality of foods, as well as in the development of new technologies for packaging and conservation of foods. We offer Procedure for obtaining pasteurized chilled citrus juices with sensorial quality as newly squeezed juices. Patent offered by a Spanish research centre (CSIC) based in splitting the juice by centrifugation to obtain two fractions, a major one poor in pulp and a minor one rich in pulp but fluid enough to be treated in heat exchangers. The major fraction is pasteurised at low temperatures, thus keeping fresh taste without changes but producing enough microbial inactivation. The pulp fraction, which retains almost all enzyme activity, is pasteurised at higher temperatures to assure an adequate inactivation of pectin methylesterases. Both fractions are blended at low temperature under aseptic conditions before packaging. Since most of the juice keeps fresh taste and only a small portion develops a very slight cooked flavour, the final blend presents a sensory quality very similar to fresh juice. PERFIL EN ESPAOL Ttulo: PROCEDIMIENTO PARA LA OBTENCIN DE ZUMOS CTRICOS PASTERIZADOS REFRIGERADOS CON CALIDAD SENSORIAL SIMILAR A LA DE ZUMOS RECIN EXPRIMIDOS Un Centro de Investigacin espaol (CSIC) ofrece una Patente que permiteobtener zumos tratados trmicamente con calidad comparable a la del zumo original. Se basa en separar el zumo por centrifugacin en una fraccin mayoritaria pobre en pulpa y una fraccin rica en pulpa. La primera se pasteriza a temperaturas muy suaves, para destruir los microorganismos presentes sinmermas del sabor a fresco ni desarrollo de sabores extraos; la segunda recibe una pasterizacin superior, para inactivar suficientemente las pectinmetilesterasa sasociadas a la pulpa. Ambas fracciones se mezclan en condiciones higinicas previamente al envasado del producto.

245

Ref: ES_28467
Technology Offer

Title: PROCEDURE FOR IN VITRO PROPAGATION OF ASPARAGUS CSIC is the most important research organisation in Spain and has more than 120 research institutes The technology for in vitro propagation of asparagus renders a high success rate in an important number of genotypes and reduces the time needed to obtain clone copies of agronomical interesting genotypes. The technology has been proved in different genotypes with good success rates. The species used had range from wild species to cultivars of Asparagus officinalis and even population varieties. In all cases studied the technology has given good results, with high success rates and shortening the time with respect to other technologies. By this technology whole plants are obtained in 3-4 weeks and in 68 weeks quality plants suitable for their transplant, with a high level of plant recovery at the end of the process. The technology allows obtaining micro propagated quality and healthy plants of asparagus, identical between them, in aseptically conditions and in a short period of time. Furthermore, the process of asparagus propagation is cheaper in relation to other processes in used at present. PERFIL EN ESPAOL Ttulo: PROCEDIMIENTO PARA LA PROPAGACIN IN VITRO DEL ESPRRAGO La tecnologa de propagacin vegetativa del esprrago desarrollada permite obtener altos porcentajes de xito en la propagacin de un nmero importante de genotipos y reduce el tiempo necesario para la obtencin de copias clonales de genotipos agronmicamente interesantes. La tecnologa se basa en el cultivo y desarrollo de estructuras gemantes ya preexistentes en el rizoma, se cultivan yemas subterrneas preformadas que ofrecen garanta de estabilidad respecto al genotipo original. La tecnologa permite la obtencin de plantas propagadas vegetativamente de esprrago, sanas, idnticas unas a otras, de calidad, en condiciones aspticas y en un periodo de tiempo corto, adems el proceso de propagacin de esprrago se abarata respecto a los procesos actualmente utilizados.

246

Ref: ES_28539
Technology Offer

Title: MACHINERY FOR THE MANIPULATION OF PACKAGES AND PACKING: DESIGN, MANUFACTURE, AUTOMATION AND INSTALLATION Inemur is specialised in automation of processes for beginning, end of line and storage that traditionally have required a huge amount of manpower, such as:palletising and depalletising of containers, palletising and depalletising of cases and packages, bags palletiser, wrapping,stretch hood machine and strapper, conveying, dosing-bottling-closing machines, bagging machines, basket loaders and circuit of baskets, labelling and coding machines,case Packer B-1 and wrap aroung, shrink-wrap machines for packages We study projects of engineering for setting up complete lines," turn key lines", which involve designing, manufacturing and automation of machinery which are part of a line.Inemur also offers an extraordinary customer service and technical support through our direct assistance and remote connections,thanks to the installation of the most modern and sophisticated communication systems. PERFIL EN ESPAOL Ttulo: MAQUINARIA PARA LA MANIPULACIN DE ENVASES: DISEO, FABRICACIN, AUTOMATIZACIN E INSTALACIN Inemur esta especializada en la automatizacin inicial de procesos, final de la cadena y almacenamiento que tradicionalmente requieren de una gran cantidad de mano de obra,como por ejemplo: paletizacin, despaletizacion de contenedores, paletizacion y despaletizacion de paquetes, paletizacion de bolsas, embasado ,maquinas de embotellado, montadores de carga, empaquetado y maquinas codificadoras, maquinas reductoras para paquetes.

247

Ref: ES_28553
Technology Offer

Title: NATURAL PRESERVATIVES FROM ESSENTIAL OILS, PLANT EXTRACTS AND ACETOMALOLACTIC FERMENTATION METABOLITES Productos Sur, S.A. commercializes several product lines that include blends for fresh, cooked, cured and marinated products and aromas from different essences designed to provide aroma and flavour to diverse types of products, from meat products to snacks or sauces. Productos Sur S.A. offers an individualized attention, adapted to the exact requeriments of each customer, as well as technical advising, thanks to a profound knowledge of the food sector. The company offer Natural preservatives from essential oils, plant extracts and acetomalolactic fermentation metabolites. Productos Sur, S.A. takes more than to forty years attending the agro-alimentary sector producing blends, flavours, aromas, colourings and seasonings, adapted to the exact requeriments of each costumer. During the last 10 years, the company has developed a research program in natural preservatives to extend food shelflife, in both fresh and cooked products. Our experience is focused in meat products and prepared meals, although our natural preservatives have a wide scope of application. PERFIL EN ESPAOL Ttulo: CONSERVANTES NATURALES PROCEDENTES DE ACEITES ESENCIALES, EXTRACTOS DE PLANTAS Y METABOLITOS DE FERMENTACIN ACETOMALOLCTICA Productos Sur, S.A. comercializa varias lneas de productos que incluyen mezclas para productos frescos, cocinados, curados y marinados y aromas de diferentes esencias diseados para aportar aroma y sabor a diversos tipos de productos, desde crnicos hasta snacks o salsas. Productos Sur, S.A. ofrece una atencin individualizada, adaptada a las necesidades de cada cliente, as como asesoramiento tcnico, gracias a un profundo conocimiento del sector alimentario. La empresa ofrece conservantes naturales procedentes de aceites esenciales, extractos de plantas y metabolitos de fermentacin acetomalolctica.

248

Ref: ES_28605
Technology Offer

Title: ARTICULATED ROBOTIC ARMS FOR POSITIONING FRUIT AND VEGETABLES IN MACHINES. INGERYMEC, S.L. is a company that arise as response to the growing need to implement actions for research, development and innovation R&D in different fields of industrial technology, providing scientific-technical solutions to the everyday needs that arise in different industrial production processes. One of our goals is to design, build and obtain the best performance based on: tailored solutions for each client and needs. We do turnkey projects of all types of machinery or installation. Our company presents itself in the industrial market as a solution to the various technologies used in the field of mechatronics, manufacturing of food processing machinery, machinery for dispensing and packaging of chemical products and alimentary, cooling, ventilation and industrial air conditioning, thermal facilities and photovoltaic solar facilities. Basically, this robotic arm is applicable to the agro industry sector, in particular in machines that need an automated targeting and positioning of products that need to be cut, disheartened, boning, calibration etc& PERFIL EN ESPAOL Ttulo: BRAZO ROBTICO ARTICULADO PARA POSICIONAMIENTO DE FRUTAS Y VERDURAS EN LAS MQUINAS. INGERYMEC, S.L. es una empresa que surge como respuesta a la creciente necesidad de ejecutar acciones de investigacin, desarrollo e innovacin I + D en diferentes campos de la tecnologa industrial, ofreciendo soluciones cientficotcnicas a las necesidades cotidianas que se presentan en los diferentes procesos de produccin industrial. Uno de nuestros objetivos es disear, construir y obtener el mejor rendimiento basado en: soluciones a medida para cada cliente y sus necesidades. Hacemos proyectos llave en mano de todo tipo de maquinaria o instalacin. INGERYMEC, S.L. presenta un nuevo concepto de aplicaciones de mecatrnica para el mercado agroindustrial: brazos robticos con la visin para operaciones "pick & place", que sirven para el posicionamiento, la orientacin, la calibracin y la seleccin de frutas y verduras. Bsicamente, este brazo robtico es aplicable a la industria agroalimentaria, en particular en las mquinas que necesitan un sistema automatizado de seleccin y colocacin de los productos que necesitan ser cortados, descorazonados, deshuesados, etc.

249

Ref: ES_28737
Technology Offer

Title: CAPPING LINE FOR FOOD INDUSTRY(CAPPING MACHINERY AND VACUUM DETECTORS) The Spanish company Bemasa, is a well-know provider of food machinery. The company offers its capping line which consist of capping machinery (to close the jars using twist caps, there are two models B-200/S and B-100) and vacuum detectors ( to detect if the jars are vacuum-packed and if jars are without caps) The offering company, Bemasa Caps, S.A., is an important food machinery company. Bemasa began in 1990 as a response to market demand. The company specialises in making twist caps (for glass or pet) as well capping machinery and vacuum detectors, mainly for food industry. The company offers it capping line which consist of: -Capping machinery: For twist caps, it places automatically the caps in the jars and these are closed under steam vacuum. The company offers two models of capping machinery: B-200/S and B-100 with different production speeds according to the needs of the customer. (B-100: up to 150 jars/min.;B-200/S: up to 350 jars/min.). -Vacuum detectors: it is placed just after the capping machinery and its function is to inspect the closed jars and to reject those ones that are not vacuum-packed or are without caps. PERFIL EN ESPAOL Ttulo: LNEA CAPSULADORA PARA LA INDUSTRIA ALIMENTARIA (MQUINA CAPSULADORA Y DETECTORES DE VACO) La empresa espaola Bemasa es un conocido suministrador de maquinaria para la industria alimentaria. La empresa ofrece su lnea capsuladora que incluye la maquina capsuladora (que cierra los tarros con tapaderas de media rosca - dos modelos B-200/S y B-100) y los detectores de vaco (que detectan si los tarros estn cerrados al vaco).

250

Ref: ES_28745
Technology Offer

Title: EASILY OPENED FLEXIBLE VACUUM PACKAGING FOR SINGLE MONODOSE PORTIONS OF LIQUID AND PASTY PRODUCTS WITH A NO-DROP SYSTEM A Canarian SME, engaged in packaging condensed milk and related importexport and wholesale, has developed a utility model, patented, incorporated in an easily opened flexible vacuum packaging for single mono-dose portions of liquid or pasty products with a no-drop system. The company is interested in licensing their patents to packaging companies of condensed milk, sauces, honey, aloe vera, vinegar, oil, pharmaceuticals etc. They also offer the possibility to pack in their factory in Tenerife with its own brand name and providing the product. The technology can be applied to any situation requiring dosage of all types of liquid and doughy products in single doses, given the hygienic nature, ease of transport, convenient storage and quick application. PERFIL EN ESPAOL Ttulo: ENVASE AL VACO DE FCIL APERTURA MONO-DOSIS PARA PRODUCTOS LQUIDOS Y CREMOSOS CON SISTEMA ANTIGOTEO Una Pyme Canaria que se dedica al envasado de leche condensada ha desarrollado un envase al vaco de fcil apertura mono-dosis para productos lquidos y cremosos con un sistema antigoteo. La empresa est interesada en licenciar sus patentes a empresas de envasado de leche condensada, salsas, miel, aloe vera, vinagre, aceites, productos farmacuticos, etc. Tambin ofrece la posibilidad de envasar en su fbrica en Tenerife con su propia marca y proveer posteriormente el producto.

251

Ref: ES_28752
Technology Offer

Title: DEVELOPMENT OF BIODEGRADABLE FOOD PACKAGING AIMPLAS is one of the Centres of Innovation and Technology (CIT) from Spain. It was established in 1990 as a not-for-profit organisation and is an active member of the several international networks. Its field of activity is directed at conducting research applicable to the plastic processing sector, to support technological development and innovation through integral solutions that can be adapted to the needs of companies in the industry. AIMPLAS has more than 400 companies associated. Technical services provided: Analysis and testing (new materials and processing techniques), Processing of plastic materials, Support companies to improve quality and management procedures. AIMPLAS (Technological Institute of Plastics) has extensive experience in developing biodegradable food packaging. AIMPLAS proposes the development of biodegradable packaging as an alternative to conventional plastic packaging, for both monolayer and multilayer packaging, intervening at all stages of development, design, materials selection, processing techniques and including further characterization and biodegradability and composting studies for the packaging. For the latter, AIMPLAS has developed its own technology, according to EN 13432 standards of compostability of waste packaging, in which they are working with materials such as starch, PLA, biodegradable polyesters, natural oils, vegetable proteins, etc ... PERFIL EN ESPAOL Ttulo: DESARROLLO DE ENVASES BIODEGRADABLES PARA ALIMENTACIN AIMPLAS es uno de los Centros de Innovacin y Tecnologa (CIT) de Espaa. Su campo de actividad est dirigida a la realizacin de investigaciones aplicables al sector de la transformacin de plstico, para apoyar el desarrollo tecnolgico y la innovacin a travs de soluciones integrales que se pueden adaptar a las necesidades de las empresas en la industria. AIMPLAS tiene una amplia experiencia en el desarrollo de envases biodegradables para alimentacin. AIMPLAS propone el desarrollo de un envase biodegradable como alternativa al envase convencional de plstico, tanto para el envase monocapa como el multicapa, interviniendo en todas las etapas del desarrollo, diseo, seleccin de materiales, tcnicas de procesamiento, estudios de biodegradabilidad, etc.

252

Ref: ES_28753
Technology Offer

Title: ACTIVE PACKAGING DEVELOPMENT FOR EXTENDING THE USEFUL LIFE OF PACKAGED FOOD AIMPLAS is one of the Centres of Innovation and Technology (CIT) from Spain. It was established in 1990 as a not-for-profit organisation and is an active member of the several international networks. Its field of activity is directed at conducting research applicable to the plastic processing sector, to support technological development and innovation through integral solutions that can be adapted to the needs of companies in the industry. AIMPLAS has more than 400 companies associated. Technical services provided: Analysis and testing (new materials and processing techniques), Processing of plastic materials, Support companies to improve quality and management procedures. AIMPLAS Technological Institute of Plastics is promoting research in the development of active packaging for extended shelf life of packaged foods. The centre has experience in packaging development with an active agent as oxygen scavengers, antimicrobial and natural antioxidants. In addition, AIMPLAS has developed a compound methodology that can integrate optimally these substances in plastic packaging. However, the type of additive and its dosing system is specific to the product to be packaged, so AIMPLAS want to contact companies interested in developing this novel technology. PERFIL EN ESPAOL Ttulo: DESARROLLO DE ENVASES ACTIVOS PARA EXTENDER LA VIDA TIL DE LOS ALIMENTOS ENVASADOS AIMPLAS es uno de los Centros de Innovacin y Tecnologa (CIT) de Espaa. Su campo de actividad est dirigida a la realizacin de investigaciones aplicables al sector de la transformacin de plstico, para apoyar el desarrollo tecnolgico y la innovacin a travs de soluciones integrales que se pueden adaptar a las necesidades de las empresas en la industria. AIMPLAS est promoviendo la investigacin en el desarrollo de envases activos para alargar la vida til de los alimentos envasados.

253

Ref: ES_28754
Technology Offer

Title: FOOD SAFETY IN PLASTIC PACKAGING AIMPLAS is one of the Centres of Innovation and Technology (CIT) from Spain. It was established in 1990 as a not-for-profit organisation and is an active member of the several international networks. Its field of activity is directed at conducting research applicable to the plastic processing sector, to support technological development and innovation through integral solutions that can be adapted to the needs of companies in the industry. AIMPLAS has more than 400 companies associated. Technical services provided: Analysis and testing (new materials and processing techniques), Processing of plastic materials, Support companies to improve quality and management procedures. AIMPLAS Technological Institute of Plastics, has extensive experience in migration studies of substances from food packaging and the development of analytical methods for the determination of these substances. AIMPLAS has developed analytical methods about the most commonly used additives in plastic materials and which do not currently have regulations. AIMPLAS offers this technology to companies interested in verifying food safety packaging manufactured or used. PERFIL EN ESPAOL Ttulo: SEGURIDAD ALIMENTARIA EN ENVASES PLSTICOS AIMPLAS es uno de los Centros de Innovacin y Tecnologa (CIT) de Espaa. Su campo de actividad est dirigida a la realizacin de investigaciones aplicables al sector de la transformacin de plstico, para apoyar el desarrollo tecnolgico y la innovacin a travs de soluciones integrales que se pueden adaptar a las necesidades de las empresas en la industria. Aimplas Instituto Tecnolgico del Plstico, tiene una amplia experiencia en estudios de migracin de sustancia desde los envases alimentarios y del desarrollo de mtodos analticos para la determinacin de esas sustancias. AIMPLAS ha desarrollado mtodos analticos para la deteccin de los aditivos ms comnmente utilizados en materiales plsticos y que actualmente no tienen regulacin. AIMPLAS ofrece esta tecnologa a empresas interesadas en verificar la seguridad de los envases de alimentacin fabricados o empleados en sus procesos.

254

Ref: ES_28756
Technology Offer

Title: MULTILAYER PACKAGING DEVELOPMENT FOR EXTENDING THE SHELF LIFE OF PACKAGED FOOD. AIMPLAS Technological Institute of Plastics is researching the development of new packaging systems that combine different plastic materials with complementary properties, thus enabling better food packaging, and providing self lifetimes longer. AIMPLAS has three processing technologies for the development of this type of packaging: co-extrusion, lamination and co-injection. With each of them it can developed different packaging: flexible, semi-rigid and rigid. PERFIL EN ESPAOL Ttulo: DESARROLLO DE ENVASES MULTICAPA PARA ALARGAR LA VIDA TIL DE LOS ALIMENTOS ENVASADOS AIMPLAS es uno de los Centros de Innovacin y Tecnologa (CIT) de Espaa. Su campo de actividad est dirigido a la realizacin de investigaciones aplicables al sector de la transformacin de plstico, para apoyar el desarrollo tecnolgico y la innovacin a travs de soluciones integrales que se pueden adaptar a las necesidades de las empresas en la industria. AIMPLAS Instituto Tecnolgico del Plstico investiga el desarrollo de nuevos sistemas de envasado que combinan diferentes materiales plsticos con propiedades complementarias, permitiendo as un mejor empaque de alimentos, y proporcionando una mayor vida til de los productos. AIMPLAS cuenta con tres tecnologas de procesamiento para el desarrollo de este tipo de embalaje: la co-extrusin, laminacin y co-inyeccin. Con cada uno de ellos se puede desarrollar envases diferentes: flexible, semirgidas y rgidas.

255

Ref: ES_28791
Technology Offer

Title: ENGINEERING PLASTICS USED IN FOODSTUFFS INDUSTRY A Spanish company manufactures and machines engineering plastics for industrial applications and special emphasis is stressed in food industry machinery.. The plastics employed in food technology must comply with the regulations of the FDA/BGA and/or USP Class VI and thus meet the application requirements for contact with foodstuffs. This company transforms hi-tech polymers: moulded and extruded rods, tubes sheets and profiles of PTFE, PTFE + charges, PE-UHMW and PE-UHMW Porous. Also, the company produces a broad spectrum of application oriented solutions from a wide range of thermoplastic or thermoset high performance polymers. Moreover, this enterprise is able to machine, cut, and coat a broad spectrum of technical materials. However, the enterprise is specialized in manufacturing technical parts by press-moulding, granular extrusion, machining techniques and coatings in a great variety of materials based on fluorinated polymers, thermoplastics and thermosets composites. Finally, we can machine engineered components fast and cost effectively, exactly as the clients needs. In this sense, we offer technical tailor-made products providing solutions to high complex industrial applications. PERFIL EN ESPAOL Una empresa espaola fabrica y procesa plsticos de ingeniera para aplicaciones industriales prestando especial atencin a la maquinaria de la industria alimentaria La actividad de esta empresa se centra en la transformacin de polmeros de alta tecnologa: barras vulcanizadas y extrusionadas; tubos, planchas y perfiles de PTFE (politetrafluoretileno), PTFE + cargas, PE-UHMW (polietileno de peso molecular ultra alto) y PE-UHMW poroso. Adems, la empresa ofrece un amplio espectro de soluciones de orientacin prctica en un extenso abanico de polmeros termoendurecibles o termoplsticos de alto rendimiento.

256

Ref: ES_28825
Technology Offer

Title: INNOVATIVE GASTRO-INTESTINAL DYNAMIC SIMULATOR (GDS) A Spanish research centre has developed an artificial in vitro digestive system. This model simulates the own conditions of in vivo human gastrointestinal tract allowing a good understanding of the food digestion matrix and its nutrient release during gastrointestinal passage. This method contributes to production processes improvements and to an efficient development of innovative food products. The company seeks partners for a technical cooperation to assess the functionalities from both functional food and ingredients. - Innovative and advantages of the offer: The Gastro-intestinal Dynamic Simulator (GDS) enables research on nutritional and functional aspects on single or combined compounds as well as in complete meal matrices during passage through the upper gastro-intestinal tract under strictly controlled human conditions. This kind of evaluations could be carried out through other methods such as in vivo or in vitro assays which took more time and don t provide the level of details that is provided by the GDS. A wide range of physic-chemical properties of formulations can be investigated with this model, including coating stability, solubility, release profile, nutrient interactions, resistance against digestive conditions and availability for absorption. The information given by the model allows companies to make better decisions on the development and improvement of new functional products. Moreover, the results facilitate the definition of an optimal set-up for possible clinical trials. PERFIL EN ESPAOL Ttulo: INNOVADOR SIMULADOR GASTRO-INTESTINAL DINMICO Un centro de investigador Espaol ha desarrollado un sistema de digestin artificial in vitro. El modelo simula las condiciones del tracto intestinal humano permitiendo de esta forma entender perfectamente el proceso de digestin y la absorcin de nutrientes durante el tracto digestivo. El mtodo contribuye a la mejora de los procesos de produccin de alimentos as como al desarrollo ms eficiente de nuevos productos. El centro busca socios para establecer acuerdos de cooperacin tcnica para evaluar las funcionalidades de ciertos alimentos e ingredientes.

257

Ref: ES_28969
Technology Offer

Title: NOVELTY SURFACE DESINFECTION TECHNIQUE BASED ON THE USE OF OZONE A Spanish food research centre has designed a surface disinfection system based on ozone technology. It can be used in the agrofood sector to disinfect process equipments and packaging. The use of ozone for disinfection purposes doesn t generate any chemical residues; it is more effective and requires less amount of water than conventional procedures that use chemical products instead. The research centre is interested in commercial agreement with technical assistance with agrofood companies or food packaging producers concerned about the use of ozone for disinfection purposes. The food research centre has developed a surface disinfection technique based on the use of ozone. This technique is characterized for not requiring high volume of water in contrast to conventional processes that use chemical products such as chlorine or hypochlorite. Moreover, taking into consideration the high rate of microorganism elimination and the application time required the effectiveness of ozone is considerably higher than other chemical disinfections. The research centre offers its know-how in ozone disinfection techniques to analyze and assess food process equipments and packages by carrying out specific experiences in its fully equipped pilot plant. Moreover, in the pilot plant can be evaluated the viability of different raw materials to be used in food packaging. PERFIL EN ESPAOL Ttulo: NOVEDOSA TCNICA PARA DESINFECCIN DE SUPERFICIES BASADA EN OZONO Un instituto de investigacin Espaol ha diseado un sistema de desinfeccin de superficies basado en el uso de Ozono. Este sistema puede ser empleado en el sector agroalimentario para desinfectar equipos o envases. El uso de Ozono para desinfeccin no genera ningn tipo de residuo qumico; adems, resulta ms efectivo y requiere un menor volumen de agua que los procesos convencionales que emplean productos qumicos. El centro est interesado en establecer acuerdos comerciales de asistencia tcnica con empresas del sector agroalimentario o fabricantes de envases interesados en el uso de ozono como desinfectante.

258

Ref: ES_28975
Technology Offer

Title: MACHINERY TO SIMULATE HANDMADE WRAPPER MEINCA is a Spanish company dedicated to special machinery design, development and manufacture, for every sectors and applications. We have wide experience in productive processes automation, prototype creation, customized machinery and scale models. MEINCA has a specialized department which works with designs and laboratory equipment manufacture, for materials assays purposes, for research centres and laboratories. The company has developed a new machine to simulate handmade wrapper in food products (nougat, candies, chocolates,&). Based in your idea or needs, MEINCA develops a total project, following all the steps: design, development and startup. The whole project is developed in MEINCA, so it is a great successful guarantee. Meinca has developed a new machine to simulate handmade wrapper in food products (nougat, candies, chocolates,&). This technology can be installed in a production line or can be manually controlled. The machine can be used in other kinds of industries, like soap or candles production. The company is interested in achieve commercial agreement with technical assistance with any kind of interested industry. PERFIL EN ESPAOL Ttulo: MAQUINARIA PARA SIMULAR ENVOLTORIOS HECHOS A MANO MEINCA ha desarrollado una nueva mquina para simular envoltorios hechos a manos para productos alimentarios (nougats, caramelos, chocolates,). Esta tecnologa puede instalarse en una cadena de produccin o controlarse de forma manual. La mquina puede utilizarse tambin en otros sectores como la industria jabonera o de fabricacin de velas. La mquina ha sido diseada especficamente para dar a los envoltorios una apariencia idntica a la de un producto envuelto a mano y ofrecer al mismo tiempo niveles ptimos de productividad. El proceso de la mquina es rpido y totalmente automatizado y alcanza unos de niveles de productividad de 18 unidades por minuto.

259

Ref: ES_28977
Technology Offer

Title: PRESSURIZED DISPENSER HOPPER MEINCA is a Spanish company dedicated to special machinery design, development and manufacture, for every sectors and applications. We have wide experience in productive processes automation, prototype creation, customized machinery and scale models. MEINCA has a specialized department which works with designs and laboratory equipment manufacture, for materials assays purposes, for research centres and laboratories. Meinca has developed a new machine to dose pieces with rectangular shape. Based in your idea or needs, MEINCA develops a total project, following all the steps: design, development and startup. The whole project is developed in MEINCA, so it is a great successful guarantee. Meinca has developed a new machine to dose pieces with rectangular shape. This technology can dispense automatically regular rectangular pieces with the same size and weight. It can be used with different kinds of dough: nougat, candy, chocolate or animals food, for example. The dough is inserted in a pressurized hopper, and the machine offers rectangular pieces of the desired product. Thus, the weight of the product can be adapted by means of a simple program of the dispenser hopper. PERFIL EN ESPAOL Ttulo: DEPSITO DISPENSADOR PRESURIZADO MEINCA ha desarrollado una nueva mquina para dosificar piezas con forma rectangular. Esta tecnologa permite dispensar piezas rectangulares del mismo tamao y peso automticamente, y puede utilizarse para diferentes tipos de productos en forma de pasta: nougats, caramelos, chocolates o alimentos para animales, entre otros.

260

Ref: ES_29014
Technology Offer

Title: ENVIRONMENTALLY FRIENDLY ACTIVE ANTIOXIDANT / ANTIMICROBIAL PACKAGING FOR INCREASING THE FOODSTUFF SHELFLIFE The Group of Polymers and Nanomaterials Analysis (University of Alicante) has deep expertise and know-how to develop and carry out the characterization of polymers and biopolymers. Particular interests are given to identification and determination of polymer additives (plasticizers, colorants and pigments). The development of new environmentally-friendly polymers and composites for packaging and other applications has lead to the use of biodegradable polymers as base for high-quality and innovative designs. The research group has experience in the formulation and characterization (mechanical, chemical, structural, thermal and barrier properties) of polymer materials and in the development of innovative materials intended to come in contact with foodstuff, in particular polymers and biopolymers. We can offer our expertise in the development of antioxidant/antimicrobial active materials, using compounds from natural resources as those obtained from spices and herbs, like oregano or thyme, as well as from olive oil and subproducts from its processing. The development of active antioxidant/antimicrobial packaging materials has the main objective of increasing the foodstuff shelf-life, and consequently to diminish the use of preservatives on food formulations. The use of natural additives gives added value to the packaging system, since they are environmentally-friendly and low-toxicity compounds. PERFIL EN ESPAOL Ttulo: ENVASE ACTIVO ANTIOXIDANTE/ANTIMICROBIANO RESPETUOSO CON EL MEDIO AMBIENTE QUE AUMENTA LA VIDA TIL DE LOS PRODUCTOS ALIMENTARIOS El Grupo de Anlisis de Polmeros y Nanomateriales se centra en la identificacin y determinacin de aditivos polimricos. Los sistemas de envasado activo interactan con los alimentos o la cmara de aire existente entre ellos y modifican positivamente las propiedades sensoriales, nutritivas y microbiolgicas de los alimentos, dando como resultado una ampliacin de la vida til sin deteriorar su la calidad. El grupo de investigacin ha desarrollado tecnologas de envasado activo que permiten ofrecer alimentos de mayor calidad al tiempo que se limita la contaminacin ambiental del envase y los problemas asociados con los residuos. Los envases activos permitirn modificar las condiciones de los sistemas de envasado para ampliar la vida til de los alimentos, mejorar la seguridad o las propiedades sensoriales y presevar adems su calidad y valor alimenticio.

261

Ref: ES_29092
Technology Offer

Title: COOLING-FREZE-DEEPFREZE-PASTEURIZE & FERMENTATION EQUIPMENTS Refrigeration and aircondition for the agrifood industry, logistics and other industrials processes like quimical, metal. To this experience was added young students in Engineering and specialized in the field of the Technology of food, electromechanical engineering and in programming and the mecanics Turn Key solutions - Cooling The advice and the flow of information is fundamental for a good design and his later manufacture and installation. Our engineering will accomplish the better design according to your needs and with the goal to be economic, minimum consumption, high production and reliability. Our commitment goes farther than the sale, by establishing a long-lasting relation based on the confidence and the answers in front of the unforeseen. We take part in the putting in march of the equipments together with ourtechnical personnel checking the parameters of the installation and emitting a certificate. Our installations incorporate systems of vigilence and remote assistance which allow to detect and to resolve problems of functioning without that the movement of a technician is necessary. Our installations have one year of guarantee and can complement itself with a service of maintenance so preventive as corrective, where we technician shall realize the maintenance and the repair of equipments . PERFIL EN ESPAOL Ttulo: EQUIPOS DE REFRIGERACIN, CONGELACIN, ULTRACONGELACIN, PASTEURIZACIN Y FERMENTACIN. Refrigeracin y climatizacin para el sector agroalimentario, logstica y otros procesos industriales relacionados con la qumica, la metalurgia, etc Nuestros procesos de ingeniera ofrecen los mejores diseos para adaptarse a sus necesidades sin dejar a un lado la reduccin de costes, la optimizacin del consumo y la produccin, y la fiabilidad. Nuestras instalaciones incorporan sistemas de vigilancia y asistencia remota que permiten detectar y resolver problemas de funcionamiento sin necesidad de que los tcnicos se desplacen.

262

Ref: ES_29117
Technology Offer

Title: AUTOMATIC QUALITY CONTROL OF PRODUCTS USING COMPUTER VISION TECHNIQUES Since its creation in 1997, the University Miguel Hernandez has developed an intensive research in the areas of Agrofood Technology, Biotechnology, Life Sciences and Environmental Sciences. In these areas, research is mainly carried out through two Research Institutes (Instituto de Biologa Molecular y Celular and Instituto de Bioingenieria) and more than 12 University Departments and research units, helping companies and institutions of these industrial sectors to promote innovation and competitiveness. In the field of visual inspection of superficial imperfections we have developed a computer vision system that is capable of detecting, controlling and analyzing defects at the production line. The mentioned system can be directly applied to the inspection and quality control of any product related to agricultural and food industry. A large quantity of parameters can be inspectioned, such as size, color, ripeness state of fruits, small defects, etc. The main features of the inspection system are: high resolution, low computational time, high speed, color and shape analysis, and easy integration in the production line. PERFIL EN ESPAOL Ttulo: CONTROL DE CALIDAD DE PRODUCTOS AUTOMTICO UTILIZANDO TCNICAS DE VISIN POR ORDENADOR. Desde su creacin en 1977, la Universidad Miguel Hernndez ha desarrollado una intensa investigacin en las reas de tecnologa agroalimentaria, biotecnologa, ciencias medioambientales, etc. En estas reas, la investigacin es principalmente llevada a cabo por dos institutos de investigacin (Institucin de Biologa Molecular y Celular y el Instituto de Bioingeniera) y ms de 12 departamentos de investigacin de la universidad, ayudando a empresas e instituciones del sector industrial a promover la innovacin y la competitividad. En el campo de la inspeccin visual de imperfecciones superficiales hemos desarrollado un sistema de visin por ordenador que es capaz de detectar, controlar y analizar defectos en la lnea de produccin. El sistema en cuestin puede ser aplicado directamente al control de calidad de cualquier producto relacionado con la industria agroalimentaria. El sistema puede inspeccionar una gran cantidad de parmetros como el tamao, color, estado de madurez de las frutas, pequeos defectos, etc.

263

Ref: ES_29118
Technology Offer

Title: ANIMAL FOOD PROCESSING. Since its creation in 1997, the University Miguel Hernandez has developed an intensive research in the areas of Agrofood Technology, Biotechnology, Life Sciences and Environmental Sciences. In these areas, research is mainly carried out through two Research Institutes (Instituto de Biologa Molecular y Celular and Instituto de Bioingenieria) and more than 12 University Departments and research units, helping companies and institutions of these industrial sectors to promote innovation and competitiveness. The department of Agrofood Technology, from the University Miguel Hernndez, focuses its activities on Food Technologies and Animal Production. The activities of the research team are focused on developing new ingredients, addtivies, extending shelf life of products, and other projects related to food technologies and processes. The Food Technology Area of the Department of Agro-Food Technology (University Miguel Hernandez) has been carrying out collaborative projects with national and international manufacturers, assessing and solving real problems in the following issues: Food process improvement, chemical, physicochemical, microbial and sensory characterization of foods, shelf life of foods, food safety assessment, frebiotics and probiotics in foods, development and testing of functional food, pilot plant assays, and value added by products. PERFIL EN ESPAOL Ttulo: PROCESAMIENTO DE ALIMENTOS DE ORIGEN ANIMAL La Universidad Miguel Hernndez ha desarrollado una intensa investigacin en las reas de tecnologa agroalimentaria. El departamento de tecnologa agroalimentaria, de la universidad, centra sus actividades en las tecnologas de alimentacin y produccin animal. Las actividades del equipo de investigacin estn centradas en el desarrollo de nuevos ingredientes, aditivos, alargamiento de la vida til de los productos, y otros proyectos relacionados con tecnologas de procesos alimentarios.El area de tecnologa alimentaria del departamento de tecnologa agroalimentaria de la Universidad Miguel Hernndez ha estado llevado a cabo proyectos de colaboracin con empresas nacionales e internacionales, asesorando y resolviendo problemas reales en los siguientes temas: Mejora de los procesos de produccin, qumica, fsico-qumica, vida til de los alimentos, seguridad de los alimentos, prebiticos, etc.

264

Ref: ES_29120
Technology Offer

Title: NON-CONTAMINANT PRESERVATION TECHNOLOGIES TO MAINTAIN OR INCREASE THE ANTIOXIDANT AND FUNCTIONAL PROPERTIES OF PLUM AND SWEET CHERRY. Our research group belongs to the University Miguel Hernndez, located at Southern Spain. In the last decade continuous efforts have been made in the next main topics: Physiological responses and postharvest technologies to avoid the mechanical damage and chilling injury of fruits and vegetables during manipulation and/or storage. Nowadays we are in the middle of a challenge that is changing the concept of food and our way of eating. Apart from nutritional and sensory properties, fruit and vegetables have recently been recognized as protective agents due to their content in bioactive compounds with antioxidant properties such as vitamins C, E and A, carotenoids, flavonoids, anthocyanins and other phenolics. Plums and cherries have large amounts of these bioactive compounds, although their levels decrease after harvesting, during storage and commercialisation, this reduction being affected by processing and storage. The proposed technology is focused on the use of non-contaminant postharvest tools (edible coatings, infiltration with natural compounds with anti-senescence activity, and the use of natural antimicrobials in combination with modified atmosphere packaging) to achieve that these fruits reach consumers with the highest levels in antioxidant compounds. PERFIL EN ESPAOL Ttulo: TECNOLOGAS DE CONSERVACIN NO CONTAMINANTES PARA MANTENER O AUMENTAR LAS PROPIEDADES ANTIOXIDANTES Y FUNCIONALES DE CIRUELAS Y CEREZAS. Hoy en da estamos en medio de un desafo que est cambiando el concepto de alimento y nuestra manera de comer. Adems de propiedades nutricionales y sensoriales, las frutas y verduras ha sido recientemente reconocidas como agentes protectores debido a su contenido en compuestos bioactivos con propiedades antioxidantes como la vitamina C, E, A, etc. Las ciruelas y cerezas tienen grandes cantidades de estos compuestos bioactivos, aunque sus niveles disminuyen despus de la cosecha, durante el almacenamiento y en la comercializacin, vindose esta reduccin afectada por el procesamiento y el almacenamiento. La tecnologa propuesta est centrada en el uso de herramientas post-cosecha no contaminantes (recubrimientos comestibles, infiltracin de compuestos naturales con actividad anti-envejecimiento, etc) para lograr que estas frutas lleguen al consumidor con unos altos niveles de compuestos antioxidantes.

265

Ref: ES_29142
Technology Offer

Title: MULTIPLATFORM AUTOMATION SYSTEM WITH BATCH, TRACKING AND MES INCLUDED. Company with almost 25 years experience in automation of any aspect of food, drink, and beer industries. We offer our knowledge and expertise to any type of automation project. Our multi platform automation system Plani iT makes possible to work with the main automation system hardware platforms on the market today, following our principle "parameterize instead of programming". Automation classes are used for an easy integration and building of an entire automated system which can be connected at the company enterprise level in order to integrate all company logistics with the plant-floor. PERFIL EN ESPAOL Ttulo: SISTEMA DE AUTOMATIZACIN MULTIPLATAFORMA CON CONTROL DE LOTES Y MES (SISTEMA DE EJECUCIN DE PRODUCCIN) INCORPORADOS. Empresa con cerca de 25 aos de experiencia en la automatizacin de diversos aspectos de los sectores de la alimentacin, las bebidas y la cerveza. Ofrecemos conocimientos y experiencia para cualquier tipo de proyecto de automatizacin. Nuestro sistema de automatizacin multiplataforma Plani iT permite trabajar con los principales sistemas de hardware de sistemas de automatizacin del mercado y utiliza nuestro principio consistente en parametrizar en lugar de programar. Se utilizan categoras de automatizacin para una integracin y un desarrollo ms sencillos de sistemas de automatizacin completos, que pueden conectarse con los departamentos de gestin de las empresas para integrar sus sistemas logsticos con las plantas de produccin.

266

Ref: ES_29161
Technology Offer

Title: TURNKEY PROJECTS IN THE VARIOUS AGRO-FOOD SECTORS. Ramn Vizcano is the leading company and pioneer in Spain for the design, manufacture and installation of systems and services in relation to temperature control and its services. Its activity focuses on the agro-food sectors(meat, fruit and vegetable, dairy, beverages and fishing), logistics and industrial processes. Meat sector Fruit and vegetable sector Dairy sector Beverages sector Fishing sector Ramn Vizcano has entered into collaboration agreements with leading companies in the manufacture of "special equipment": Freezer cabinets Ice makers Freezer tanks Storage bins Freezer tunnels (spiral, continuous) PERFIL EN ESPAOL Ttulo: PROYECTOS LISTOS PARA SU UTILIZACIN EN VARIOS SECTORES AGROALIMENTARIOS. Ramn Vizcano es una empresa pionera y lder en Espaa en el desarrollo, la fabricacin y la instalacin de sistemas y servicios relacionados con el control de temperatura y sus actividades asociadas. Su actividad se centra en los sectores agroalimentario (carnes, frutas y verduras, productos lcteros, bebidas y pescados), logstico e industrial. Sector crnico , sector frutcola y de las verduras , sector lcteo , sector de las bebidas, sector pesquero.

267

Ref: GB_29262
Technology Offer

Title: A NOVEL FREEZING TECHNOLOGY FOR FOOD PRODUCTS A large Institute of Further & Higher Education in the UK internationally renowned by industry and governments developed a freezing process that does not alter the integrity of food produce. The Cells Alive System (CAS) adds a new dimension to freezing technology. By keeping the molecules moving during freezing, ice crystal development within the cell is restricted until a point at which the super cooled product freezes in a single event as opposed to a prolonged gradual freezing which can allow the formation of large ice crystals damaging individual cells. By minimising the size of the ice crystals, CAS ensures the delicate cell structure is preserved. The result is a product that when properly thawed has as near as possible the qualities of the fresh product. The Institute s Enterprise and Research team has a long term strategy to be at the leading edge of research, innovation, product development and green technical issues. The Cells Alive System (CAS) adds a new dimension to freezing technology. Combining the conventional freezing process with a magnetic field causing molecules to vibrate results in the thawed product maintaining a much greater quality. By keeping the molecules moving during freezing, ice crystal development within the cell is restricted until a point at which the super cooled product freezes in a single event as opposed to a prolonged gradual freezing allowing the formation of large ice crystals which can damage individual cells. By minimising the size of the ice crystals, CAS ensures the delicate cell structure is preserved. The result is a product that when properly thawed has as near as possible the qualities of the fresh product. PERFIL EN ESPAOL Ttulo: UNA REVOLUCIONARIA TECNOLOGA DE CONGELACIN PARA PRODUCTOS ALIMENTARIOS. Al permitir el movimiento de las molculas durante el proceso de congelacin se limita la formacin de cristales de hielo, y en un momento determinado el producto ultra refrigerado se congela en un nico momento (al contrario de lo que sucede con la congelacin gradual prolongada, que puede suscitar la formacin de grandes cristales de hielo y daar las clulas). Al minimizar el tamao de los cristales de hielo, el CAS garantiza la conservacin de la delicada estructura de las clulas. El resultado es un producto que, si se descongela adecuadamente, tiene unas propiedades que se asemejan en el mayor grado posible a las de un alimento fresco.

268

Ref: FR_29318
Technology Offer

Title: NEW INDUSTRIAL HEAT TREATMENT FOR FRAGILE AND SENSITIVE SOLID FOOD PRODUCTS REVTECH is a French innovative SME specialized in the design, commercialization and manufacture of heat treatment systems for bulk food products. Revtech has developed its own patented impedance tube heating system allowing high quality treatment of delicate food products in sterilization, toasting and roasting applications. Revtech has a fully equipped pilot unit allowing experimental, development, validation or even industrial scale production work. The French company REVTECH developed & patented a new heat treatment system for solid food products. This new concept is based on the use of traditional vibration transport technologies combined with tubular Joule effect heating system. It allows highly efficient & economic heat treatment of solid food products without damaging their organoleptic properties. This system is particularly efficient for fragile and sensitive products. This SME is looking for a commercial agreement with technical assistance. This technology is suitable for the following applications: - Decontamination: herbs, spices, plants, seeds, nuts, beans, corns, etc. - Roasting: seeds, nuts, coffee, etc. - Toasting: cereals, extruded products, etc. PERFIL EN ESPAOL Ttulo: NUEVO TRATAMIENTO TRMICO INDUSTRIAL PARA PRODUCTOS ALIMENTARIOS SLIDOS FRGILES Y SENSIBLES. REVTECH es una PYME de innovacin francesa especializada en el diseo, la comercializacin y la fabricacin de sistemas de tratamiento trmico para productos alimentarios a granel. REVTECH ha desarrollado su propio sistema patentado de calentamiento por tubos de impedancia para el tratamiento de productos alimentarios delicados en aplicaciones de esterilizacin, tostado y torrefaccin. REVTECH dispone de una unidad piloto totalmente equipada para la realizacin de trabajos experimentales, de desarrollo, de validacin e incluso de produccin a escala industrial. Varios de los parmetros de la mquina pueden configurarse en funcin del producto, a saber: perfil de temperatura, tiempo de residencia y atmsfera.

269

Ref: ES_29329
Technology Offer

Title: NEW CONTINUOUS PROCESS FOR THE MANUFACTURING, DOSING AND PACKAGING OF JIJONA TURRON The research group responsible for this new technology are all members of the Department of Chemical Engineering in the University of Alicante, consisting of: 5 senior professors, 9 full-time professors, 10 part-time professors, 4 assistants, 12 grant-holders and 6 members of the administrative staff. Our main research fields are: - Pyrolysis, Gasification and Incineration - Environmental Water Management - Environmental Managemente of Industrial Waste - Synthesis and Optimization of Chemical Processes - Rectification and Extraction of Multicomponent Mixtures - Etc. A Spanish university has developed a new continuous process for the manufacturing, dosing and packaging of Jijona Turrn . The typical elaboration process is a very traditional and discontinuous method, with considerable human manipulation. Researchers have developed a prototype for continuous manufacturing of Jijona Turrn . Potential partners are sought to selling this new technology and/or improving it through R&D projects. PERFIL EN ESPAOL Ttulo: NUEVO PROCESO CONTINUO PARA LA FABRICACIN, DOSIFICACIN Y ENVASADO DE TURRONES DE JIJONA. Todos los miembros del grupo de investigacin responsable de esta nueva tecnologa forman parte del Departamento de Ingeniera Qumica de la Universidad de Alicante. La universidad espaola ha desarrollado un nuevo proceso continuo para la fabricacin, dosificacin y envasado de turrones de Jijona. El proceso de elaboracin consiste en un mtodo tradicional y discontinuo que implica un alto grado de intervencin humana. Los investigadores del proyecto han desarrollado un prototipo para la fabricacin continua de turrn de Jijona. Se buscan posible socios para la venta de esta nueva tecnologa y/o su mejora mediante proyectos de I+D.

270

Ref: ES_29330
Technology Offer

Title: MULTIFRESH SYSTEM: THE EVOLUTION OF COOLING. IRINOX is an Italian company set up in 1989 and currently working in more than 50 countries. Irinox is world leader in R&D on cooling. This sector is directed from small to big restaurant food industry. The company manufactures equipment according to its client s necessities. The multyfresh system is able to cool and maintain freshly cooked products to the desired temperature. This new technology is also useful for ultrafreezing, defrosting and fermenting. A Spanish company has developed a new technology called multrifresh that can be used for ultrafreezing. To this end, the multyfresh system reaches up to -40 C employing a indirect air circulation on the product. The system also chills delicate products by adjusting the fans speed and the cooling temperature. Other available functions for this system are: defrosting, temperature maintenance, fermenting, sterilizing and avoiding any smell and/or taste mix of the different products. The main advantages of this revolutionary system are: - Quick return on investment - Energy consumption reduction - Decrease in the water consumption - Increased cooling rate - The quality of the products is not altered during the process. PERFIL EN ESPAOL Ttulo: MULTIFRESH SYSTEM: LA EVOLUCION DEL ENFRIAMIENTO. Irinox es lider mundial en i+d en abatimiento de temperatura. el sector al que se dirige es desde el pequeo restaurante a la gran industria alimentaria, fabricando equipos para todas las necesidades. El multifresh system es un sistema capaz de enfriar productos recien cocinados con las temperaturas que desee el cliente, mantener la temperatura de los productos. ultrancongelar, descongelar e incluso fermentar es posible con este novedoso sistema. su gran facilidad para el retorno de la inversion unido a su gran versatilidad para enfriar cualquier producto y su rapidez para hacerlo, son su principal ventaja.

271

Ref: ES_29348
Technology Offer

Title: QUICK COOKING CHICKPEA (CICER ARIETINUM) MANUFACTURING TECHNOLOGY ESPAOLA DE I+D, SA has close than 20 years experience in R&D, technology transfer, manufacturing plants and technical consultancy in the field of baking, pizzas and pastry, fast food and catering, rice, rice products and rice by-products. Their main objective is to develop healthier and more convenient foodstuffs and to market the associated production technology . Their activities are: - R&D of new food processes and products; - Design, manufacture of special equipment, supply, installation, and start-up of industrial plants. - Technical consulting products and processes, quality control, quality assurance, technical staff training. - Advanced technology transfer, technologies for a large number of products have already been developed such as parbaked, chilled or non-chilled bread and Danish pastry, chilled pizzas and sandwiches. Espaola de I+D has developed the appropriate technology and manufacturing plant to produce quick cooking chickpea (cicer arietinum) that cooks in 15 minutes in boiling water (4 to 6 times faster than the standard raw ones). It is not needed to be soaked or prepared in any way in advance. The technology is fully developed and ready to be implemented. PERFIL EN ESPAOL Ttulo: GARBANZOS DE COCCIN RPIDA Espaola de I+D, SA tiene cerca de 20 aos de experiencia en I+D, en transferencia de tecnologa, en centros de fabricacin as como en la consultora tcnica dentro de campo de la panadera, las pizzas, los pasteles, la comida rpida y el catering, el arroz, as como en los subproductos y productos a base de arroz. Su principal objetivo es desarrollar alimentos ms sanos y convenientes, as como comercializar la tecnologa productiva desarrollada por la empresa. Espaola de I+D ha desarrollado la tecnologa necesaria y una planta de procesado para producir garbanzos de coccin rpida (cicer arietinum) que estn listos tras 15 minutos en agua hirviendo (de 4 a 6 veces ms rpido que los garbanzos tradicionales).

272

Ref: IT_29354
Technology Offer

Title: MICROWAVE TECHNOLOGY FOR PEST CONTROL AND DRYING OF AGRI-FOOD PRODUCTS An Italian SME with a twenty-year expertise in the field of electromagnetic energy applications has developed an innovative technology using microwaves for the pest control and drying of Agri-food products (rice, dates, dried fruits, cereals and legumes). It is an effective and ecological alternative to the unsafe, polluting chemical methods currently used for pest control in the agri-food industry. The SME is interested in commercial agreements with companies of the Agri-food industry (food processing firms and companies distributing systems for pest control) as well as in technical cooperation with either private or public organisations for further development of the technology (to test new applications). Traditional techniques of foodstuff disinfestations based on the use of chemicals can cause several health problems among the operators, but also among the consumers because of the unavoidable presence of noxious residues in the treated products. Thanks to a consolidated know-how and an attentive research on the effects deriving from the dielectric heating at hyper-frequencies, an Italian SME has developed an innovative microwave technology to replace techniques using fumigation with toxic gases (mainly methyl bromide) banished by the Protocol of Montreal. This technique can be applied to different kinds of Agri-food products including legumes, cereals, dates and dried fruits for treatments of disinfestations and/or drying ensuring the product integrity in terms of preservation of savour and nutritional properties. PERFIL EN ESPAOL Ttulo: TECNOLOGA MICROONDAS PARA EL CONTROL DE PLAGAS Y SECADO DE LOS PRODUCTOS AGROALIMENTARIOS. PYME italiana con 20 aos de experiencia en el campo de la aplicacin de las energas electromagnticas ha desarrollado una novedosa tecnologa utilizando microondas para el control de plagas y secado de los productos agrcolas y alimentarios (arroz, cereales, dtiles, legumbres,etc... ). Esto es una alternativa ecolgica a la utilizacin de los mtodos qumicos utilizados actualmente que son menos seguros y contaminantes. La empresa est interesada en alcanzar acuerdos comerciales con asistencia tcnica con empresas del sector agroalimentario.

273

Ref: ES_29363
Technology Offer

Title: MICROWAVE PROCESSES Sairem Iberica is an engineering company for industrial microwave applications. We design and manufacture machinery for several processes as drying, cooking, de-frozen, tempering, sterilization, etc. We have also capacity for designing special machines for special processes according to a specification. We offer sterilization, cooking and heating microwave technology. The main advantages are less aggression over the products, high efficiency, less time process, higher capacity, etc. PERFIL EN ESPAOL Ttulo: PROCESOS CON MICROONDAS Sairem Iberica es una compaa de ingeniera dedicada a realizar aplicaciones industriales relacionadas con las microondas. Nuestra empresa disea y fabrica maquinaria para distintos procesos relacionados con la alimentacin tales como secado, coccin, descongelacin, esterilizacin, etc. Tambin tenemos la capacidad para disear maquinarias especiales para procesos especiales en funcin de las especificaciones. Las principales ventajas de las microondas son una menor agresin sobre los productos, alta eficiencia, menos tiempo de procesado, mayor capacidad, etc.

274

Ref: ES_29365
Technology Offer

Title: WIDE PRODUCTION VARIETY IN ONE METER SQUARE TECFOOD LIFE QUALITY SYSTEMS, S.L. is a company established in 1978 in Bologna (Italy) that deals with the design, construction and commercialization of food processing equipment. The presented technology allows: indirect steam cooking and water cooling by using a double jacket, vacuum cooking, mincing, kneading, mixing, homogenizing, sterilizing, pasteurizing, cutting, emulsifying, keeping constant temperature during a determined time and other advantages. The technology offered is a cutter multifunction consisted of: double heated/cooled jacket, flat blade, micro-serrated blade, beater, container to prepare comfit, inverter with speed governor (0-3000 rpm). Moreover, this cutter multifunction allows memorize up to 50 recipes and cook under pressure in cuba . Also, it provides self-washing and sanification. The client will reduce the cooking time up to 70% thanks to this equipment. That leads into a important workforce and energy consumption reduction. Nowadays, food products are manufactured by using several equipments such as cookers, mincers, mixers, homogenizers, sterilizers, pasteurizers and so on. The most innovative aspect of this technology is that can carry out the before mentioned processes in a single equipment. PERFIL EN ESPAOL Ttulo: AMPLIA VARIEDAD DE PRODUCCIN EN UN METRO CUADRADO Tecfood Life Quality Systems, S.L. es una compaa fundada en 1978 en Bolonia que se ocupa del diseo, construccin y comercializacin de equipos para procesos alimentarios. La tecnologa presentada permite: coccin al vapor, coccin al vaco, picar, amasar, mezclar, homogeneirzar, esterilizar, pasteurizar, mantener la temperatura constante durante un determinado tiempo, etc. Adems el equipo se puede utilizar como batidora, recipiente para preparar confitera, etc. Adems, este multifuncin permite memorizar hasta 50 recetas y cocinar bajo presin "en cuba".

275

Ref: ES_29371
Technology Offer

Title: PRODUCTION, PACKAGING AND MARKETING OF SAUCES AND MARMALADES IN BOTTLES PLASTIC NON-DROP SYSTEM CAP. Jumel Alimentaria S. A.,characterized as small and medium enterprises within the food sector, with long experience in manufacturing, packaging and marketing of jams, marmalades, creams, jellies and sauces, is undergoing its products have adverse influence such factors as (light, heat , temperature, oxidation, microbial attack, etc..) affecting the quality and shelf life of these. Therefore, seeking new application techniques improve and prolong the nutritional, organoleptic and sensorial great microbiological safety during conservation process and marketing. Therefore, Jumel designed to use a type of packaging that does not have these drawbacks. The company uses the technology of vacuum cooking and cooling for the manufacture of their products, since this technique meets the following requirements (less aggressive with food, less energy, less risk of microbiological growth inherent in the food, etc.) and can successfully alleviate many of the limitations encountered with conventional techniques First, vacuum techniques for the preparation of food based on natural products (jams, preserves, sauces and creams) with improved sensory and nutritional qualities, specifically a "concentration-cooling" that allow microbial growth delay, improve the properties organoleptic (colour, taste, smell) and the textural properties. PERFIL EN ESPAOL Ttulo: PRODUCCIN, ENVASADO Y COMERCIALIZACIN DE SALSAS, Y MERMELADAS ENVASE PLSTICO TAPON ANTIGOTEO. Jumel Alimentaria S. A., experimenta en sus productos la influencia adversa que tienen los factores tales como (luz, calor, temperaturas, oxidacin, ataque microbiolgico, etc.) que afectan en la calidad y vida til de los mismos. Jumel Alimentaria ha diseado utilizar un tipo de envase que no tenga estos inconvenientes. La empresa utiliza la tecnologa de COCCIN (Cooling Vacuum), y Enfriamiento a vaco para la fabricacin de sus productos, puesto que esta tcnica cumple las siguientes exigencias (menos agresiva con el alimento, menor consumo energtico, menor riesgo de crecimiento microbiolgico inherente al alimento, etc.) y puede llegar a paliar con xito muchas de las limitaciones encontradas con las tcnicas convencionales.

276

Ref: ES_29374
Technology Offer

Title: IN-LINE ELECTRO-OPTICAL STONE DETECTOR FOR STONED FOODSTUFFS INGENIA is a company established in 2007 and deals with the design and manufacturing of special machines and productive lines on food sector. INGENIA have a team formed by engineers who work together for not only to realize the entrusted jobs, but to advise also on the technical implications that to these they affect, which supposes a value added as for quality of the product refers, betting for the efficiency of its technological solutions as base of new industrial initiatives. As multidisciplinary engineering, we apply our knowledges to projects of different fields of application. Our perspective of business, stocks on the satisfaction of the client, stimulates us to give innovative solutions in order to deliver a quality service, inverting our know how to improve together. Nowadays, INGENIA is working on a stone detector in stoned products by means of an electro-optical system. This tool is really advisable to push the product back with if not visible fragments are detected in food, above all food destined to children. The process is realized in dynamical way, so it does not interfere in the productivity. In our short history we have also developed: - Feasibility studies. - Basic design Engineering. - Etc. PERFIL EN ESPAOL Ttulo: DETECTOR ELECTROPTICO EN LNEA DE SEMILLAS PARA ALIMENTOS CON SEMILLA. INGENIA es una empresa creada en 2007 y dedicada al diseo y fabricacin de maquinaria especial y lneas de produccin para el sector alimentario. En la actualidad, INGENIA trabaja en un detector de semillas mediante un sistema electroptico para productos con semilla. Esta herramienta es especialmente recomendable para detectar fragmentos de semillas no visibles en alimentos, en especial aquellos destinados a nios. El proceso se desarrolla de forma dinmica y no interfiere en la productividad.

277

Ref: ES_29377
Technology Offer

Title: VOLUMETRIC DOSING FOR DENSE LIQUID PRODUCTS TECFOOD LIFE QUALITY SYSTEMS, S.L. is a company established in 1978 in Bologna (Italy) that deals with the design, construction and commercialization of food processing equipment. Unifiller, an associated company, is headquartered in Vancouver (Canada). This company deals with the manufacturing and distribution of volumetric dosing. This device allows a fast and constant dosing. The offered volumetric dosing works by pistons and cylinders either in manual mode or fitted to a production line. The device does not need to make use of electricity and operates on compressed air. The main advantages of this technology are: - High energy consumption saving (there is no electrical consumption) - Fast dosing - Unification in dosage - Time-saving - Workforce reduction Currently, many companies are still checking the exact weight after the product dosing is carried out. This fact will no longer necessary with this technology since only variations lesser than 1g have been measured. PERFIL EN ESPAOL Ttulo: DOSIFICADORAS VOLUMTRICAS PARA PRODUCTOS LQUIDOS Y DENSOS La empresa espaola Unifiller, tiene su sede en la ciudad canadiense de vancouver, se dedica a la fabricacin y distribucin de dosificadoras volumtricas. Su principal ventaja es la rapidez de dosificacin sin variar los volmenes de la misma. La empresa ofrece dosificadoras volumetricas mediante pistones y cilindros, pudiendo ser manual o acopladas a una cadena de produccion. Los equipos trabajan sin electricidad, funcionan con aire comprimido.

278

Ref: ES_29386
Technology Offer

Title: USE OF CHILLED STORAGE, CONTROLLED ATMOSPHERES, MODIFIED ATMOSPHERES AND INNOVATIVE TREATMENTS (UV-C LIGHT, OZONE, HEAT SHOCKS, ETC.) FOR PRESERVATION OF FRUITS AND VEGETABLES. Institute of Plant Biotechnology. Food Quality and Health. Development and application of technology for fresh food preservation. Expertise about postharvest handling and storage of whole and minimally processed fruits and vegetables. Extended shelf life. Increased bioactive and functional properties of food. This technology offers expertise about postharvest handling and storage of whole and minimally processed fruits and vegetables. Extended shelf life. Increased bioactive and functional properties of food. Development and applications of new technology. Innovating aspect: non-contaminant, ambient friendly and sustainable technology. Main advantages, increased income. Increased safety and quality for both industry and consumers. PERFIL EN ESPAOL Ttulo: USO DEL ALMACENAMIENTO REFRIGERADO, ATMSFERAS CONTROLADAS Y MODIFICADAS Y DE TRATAMIENTOS INNOVADORES (LUZ UV-C, OZONO, CHOQUES TRMICOS, ETC.) PARA LA PRESERVACIN DE FRUTAS Y HORTALIZAS. Descripcin de la tecnologa: experiencia acerca de la manipulacin y el almacenamiento postcosecha de frutas y hortalizas enteros y mnimamente procesados. Incremento de la vida en estante. Beneficios: Se mejora el valor aadido de los productos. Se desarrolla y aplica una nueva tecnologa. Aspectos innovadores: la tecnologa desarrollada es no-contaminante, ambientalmente amigable y sostenible. Principales ventajas: Los nuevos productos pueden generar un mayor ingreso y al mismo tiempo incrementar la calidad para la industria y los consumidores.

279

Ref: ES_29389
Technology Offer

Title: PLASTIC FILMS AND PACKAGING FOR EXTENDING SHELF LIFE OF AGRI-FOOD Postharvest and Refrigeration Group (GPR) is researching on obtaining an optimal package for agricultural products. We study the permeability properties of plastic films used for modified atmosphere packaging (MAP) and the integral system for mixed packaging of fruits and vegetables to provide the ideal modified atmosphere storage (MAP). The Technology offer is focussed on the following lines: 1) Plastic films permeability and suitability for MAP. 2) Integral systems for mixed storage of fruits and vegetables. Controlled atmospheres (CA) and MAP are useful tools that combined with the maintenance of the cold chain and a high relative humidity help to keep the quality and safety of fresh fruits and vegetables. 3) Mixed packages containing fruits and/or vegetables combining shapes and colours have been also developed by the GPR as well as the MAP technique at pallet scale. 4) New technologies for MAP storage of fresh-cut fruits and vegetables. Some options in the MAP are the use of smart films, super atmospheric MAP, ozone, argon, etc. PERFIL EN ESPAOL Ttulo: ENVASES Y PELCULAS PLSTICAS PARA PRODUCTOS AGROALIMENTARIOS El Grupo de Postrecoleccin y Refrigeracin (GPR) investiga la tecnologa necesaria para proporcionar un envasado correcto. Una vez cuantificadas las variables diseamos el envasado correcto del producto agroalimentario en una atmsfera modificada que permite extender la vida til del mismo proporcionando una ptima calidad. Esta oferta tecnolgica se centra en la puesta a punto de las siguientes tcnicas: 1) Estudio de la permeabilidad e idoneidad de polmeros plsticos para su aplicacin en la tcnica de envasado en atmsfera modificada. 2) Desarrollo tecnolgico de un sistema integral de envase-embalaje y de conservacin y envases mixtos para frutas y hortalizas frescas enteras. 3) Nuevas tecnologas de conservacin en envases plsticos y atmsferas modificadas para productos agrarios. Empleo de gases de envasado como ozono, etc.

280

Ref: ES_29391
Technology Offer

Title: FRESH-CUT FRUITS AND VEGETABLES: READY TO EAT Postharvest and Refrigeration Group (GPR) is researching on new technologies to provide fresh-cut fruits and vegetables. Our objective consists on to increase the commercial shelf life of fresh-cut fruits keeping an optimal microbial, nutritional and sensorial quality. Application of these techniques is focused on Fresh-Cut fruit and vegetables industry. The Technology offer is focussed on the following lines: 1) To optimise the industrially minimally fresh processed selecting: The best varieties according to the adaptation to process and with a high nutritive quality (vitamin C and total phenolics compounds), the best adaptation to kind of cutting. The optimal parameters for fresh processing (handling, selection, washing, rising, drying, cutting, and packaging), as well as for cold storage (temperature, relative humidity, gas composition and duration) will be defined. 2) New sanitising compounds like ClO2, PO4Na3, H2O2. Others disinfectants like peroxiacetic acid ('Tsunami'), 'Sanova', 'Pro-Sam'. 3) Technology innovations in the minimally fresh processed using ozone dips, clean-room technology, UV-C radiations and superoxygen atmospheres, etc. 4) Design of the fresh-cut pack: definition of packaging characteristics (kind of polymer, permeability to O2 and to CO2, selectivity ratio and thickness). 5) Designs and original technical Projects of the developments. PERFIL EN ESPAOL Ttulo: PRODUCTOS MNIMAMENTE PROCESADOS EN FRESCO Esta oferta tecnolgica se centra en la implantacin a escala industrial de las tcnicas necesarias para presentar frutas y hortalizas como productos mnimamente procesados en fresco: Estudio de la adaptacin de las mejores variedades. Bsqueda de nuevos desinfectantes, Innovaciones tecnolgicas en la desinfeccin del procesado mnimo en fresco, nuevas tcnicas de envasado y conservacin de productos procesados en fresco,etc.

281

Ref: ES_29393
Technology Offer

Title: NEW POSTHARVEST TECHNOLOGY ON FRUITS AND VEGETABLES Postharvest and Refrigeration Group (GPR) is researching on new technologies to increase the commercial shelf life of fruits and vegetables. It is our objective to provide fruits and vegetables with an optimal microbial, nutritional and sensorial quality. Application of these techniques is focused on fresh fruit and vegetables industry. Technology offered: Development and application of new technologies for cold storage of stone fruits including controlled and modified atmospheres, curing and intermittent warming. Development and application of new technologies for cold storage of stone fruits including controlled and modified atmospheres, curing and intermittent warming. Development and application of alternative techniques to SO2 during cold storage of table grape, including high CO2, to prolong its shelf life and New modulated gas and thermal postharvest treatments for improving commercial quality of citrus fruits, tomato, etc. PERFIL EN ESPAOL Ttulo: INNOVACIONES EN LA POSTRECOLECCIN DE FRUTAS Y HORTALIZAS Esta oferta tecnolgica se centra en el siguiente mbito: 1) Desarrollo y aplicacin de nuevas tecnologas de conservacin frigorfica de fruta de hueso incluyendo atmsferas controladas y modificadas. 2) Estudio de la maduracin y de nuevas tcnicas de conservacin de uva de mesa para prolongar el periodo de comercializacin en fresco. 3) Desarrollo de nuevos tratamientos modulados postcosecha, trmicos y gaseosos, para mejorar la calidad comercial de ctricos y tomate. 4) Calidad postcosecha de cultivos sin suelo en invernadero y cultivos de produccin integrada, orgnica y biolgica. 5) Tratamientos postrecoleccin con inhibidores de la accin del etileno (1-MCP). 6) Tecnologa de maduracin acelerada de frutos y tcnicas de desverdizacin.

282

Ref: ES_29395
Technology Offer

Title: ACTIVE AND INTELLIGENT PACKAGING OF FOODS AND BEVERAGES Research Group on Refrigeration and Microbial Control Engineering, Department of Food Engineering. Activities, products and services: development and application of innovating technologies in the food processing and packaging, with special attention on the emerging refrigeration technologies (liquid ice, etc.), active and intelligent packaging technologies, and the ultraclean and aseptic technologies for processing and packaging. We offer good experience in hygienic design and microbial safety risks limitation in food processing and packaging. Development of active and intelligent packaging systems for foods and drinks, with special experience in meat products, juices and alcoholic and non-alcoholic beverages. Benefits: The quality of the product improves, its shelf life extends, and a new functionality is developed, in the primary or secondary package. Innovating aspects: The innovating packages, with active character and/or characteristics of intelligent package, can be a key in the differentiation of marks and companies, obtaining the consolidation and the extension of the markets. The products can reach a new market value, very important, with the incorporation of these innovating packaging technologies. PERFIL EN ESPAOL Ttulo: ENVASADO ACTIVO E INTELIGENTE DE ALIMENTOS Y BEBIDAS Descripcin de la tecnologa: Desarrollo de sistemas de envasado activo e inteligente de alimentos y bebidas, con especial experiencia en productos crnicos, zumos y bebidas alcohlicas y no alcohlicas. Beneficios: Se mejora la calidad del producto, se extiende su vida til, y se desarrolla una funcionalidad con valor aadido en el envase primario o secundario.Aspectos innovadores: Los envases innovadores, con carcter activo y/o con caractersticas de envase inteligente, pueden ser claves en la diferenciacin de marcas y de empresas, logrando la consolidacin y la ampliacin de los mercados.Principales ventajas: Los productos pueden tener un valor aadido muy importante con la incorporacin de estas tecnologas innovadoras de envasado.

283

Ref: ES_29404
Technology Offer

Title: TECHNIQUES AND METHODOLOGIES FOR FRESH CUT PRODUCTS TECNOVA is the Technological Center of the Agriculture Auxiliary Industry. Among the differents services offers are Innovation managemet, R&D projects, agronomics and food safety analysis. Technological asisstance for fresh cut products, ready to eat food industrial processing. Nutraceutical products. Nondestructive analysis technologies (Near Infrared spectroscopy). Design production processes and laboratories for food industry (key in hand projects). TECNOVA Technological Center, is interested and working in fresh cut products. Preservation and the differents techniques applied to food processing. PERFIL EN ESPAOL Ttulo: TCNICAS Y METODOLOGAS PARA PRODUCTOS CORTADOS FRESCOS. TECNOVA es el Centro Tecnolgico de la Industria Auxiliar de Agricultura. Entre los servicios que son diferentes Managemet Innovacin, I + D, agronoma y anlisis de la seguridad alimentaria. Asisstance tecnolgico de los productos frescos cortados, listos para comer los alimentos a la transformacin industrial. Los productos nutracuticos. Tecnologas de anlisis no destructivos (Cerca de la espectroscopia de infrarrojos). Diseo de procesos de produccin y laboratorios para la industria alimentaria (llave en mano). El centro Tecnolgico tecnova est interesado en trabajar con productos cortados frescos y diferentes tcnicas de conservacin aplicada al procesamiento de alimentos.

284

Ref: ES_29426
Technology Offer

Title: PROTECTIVE COATINGS FOR FOOD PACKAGING Leitat is a Technological Centre specialized in new materials and production technologies. LEITAT develops R&D activities in the areas of materials science, environment, surface treatments, biotechnologies and renewable energies with a deep knowledge and experience on the technological transfers to several industrial sectors. LEITAT is recognised by the Spanish Government as a CIT (Centre of Technological Innovation) and is one the five Technology Centres accredited by the Regional Government of Catalonia. LEITAT is member of the FEDIT (Federation of Technological Centres in Spain) and the IT Network of the Catalan Regional Government. The R+D department of LEITAT has a large experience in the development of new coatings using plasma technology and nanotechnology. Some examples of these applications interesting for the food packaging industry are: - Plasma polymerization of hexamethyldisiloxane: it is used to develop an oxygen barrier protection nanocoating, - TiO2 coatings: they could be synthesized by plasma or sol-gel technology in order to obtain UV-protection and bactericide coatings. - Functionalized nanoclays: they are introduced during the extrusion process for barrier properties. PERFIL EN ESPAOL Ttulo: RECUBRIMIENTOS COMESTIBLES PARA ENVASES ALIMENTARIOS. Leitat es un centro tecnolgico especializado en nuevos materiales y tecnologas de produccin. El departamento de I+D de LEITAT cuenta con una amplia experiencia en el desarrollo de nuevos recubrimientos a partir de tecnologas de plasma y nanotecnologa. Algunos ejemplos de estas aplicaciones de inters para el sector del envasado alimentario son: polimerizacin de hexametildisiloxano en plasma, recubrimientos de TiO2, nanoarcillas funcionalizadas (que se introducen en el proceso de extrusin para conseguir propiedades protectoras, nanopartculas de plata) y ciclodextrinas.

285

Ref: ES_29433
Technology Offer

Title: TECHNOLOGY OFFER OF THE IRAPA The Institute of Agricultural and Fishery Research and Training (IFAPA) is an autonomous organisation, having legal status and own assets. It is attached to the Department of Innovation, Science and Enterprises (Andalusian Regional Administration). The IFAPA aims to modernise and to improve the competitiveness of Andalusian farming, fishing and food industry. Its resources include an over 750 staff and the network of 19 centres throughout the Andalusian region Research is an activity that generates new knowledge. Moreover, it is a key element for facing the challenge of boosting and developing innovation and competitiveness in the Andalusian farming and fishing areas. More than 100 R+D+I projects are carried out at present, to satisfy the needs in both areas. These projects are financed through regional, national or international tenders. The Branches are close-related scientific fields that enable to organise the Institute management. PERFIL EN ESPAOL Ttulo: OFERTA TECNOLGICA DE IRAPA El Instituto Andaluz de Investigacin y Formacin Agraria, Pesquera, Alimentaria y de la Produccin Ecolgica (IFAPA) es una organizacin que tiene como objetivo contribuir a la modernizacin de los sectores agrario, pesquero y alimentario, as como a la mejora de su competitividad a travs de la investigacin, el desarrollo, la transferencia de tecnologa y la formacin. El Instituto est estrechamente relacionado con varias reas tal y como se muestra a continuacin. - Proteccin de cultivos - Cultivos biotecnolgicos - Produccin orgnica y recursos naturales - Cra de peces de mar y recursos pesqueros. - Tecnologa agroalimentaria e industria post-cosecha.

286

Ref: ES_29456
Technology Offer

Title: PREPARED DISHES BASED ON VEGETABLES, HIGH PRESSURED TREATED (HPP) The company has developed a high pressure processing for prepared dishes base don vegetables or vegetable single products to get a product that keeps all the characteristics of the freshly cooked product. In order to preserve in a better way, the organoleptic and nutritional properties of vegetable products, as single products and included in prepared dishes, we have established an innovative methodology in processing, based in high pressure. The product treated like that, kept in refrigeration temperatures, keep all the good organoleptic and nutritional properties, as well the food safety, for at least 30 days. The company makes available for all the interested companies the technology for processing as well as the developed methodology and the capacity to develope new dishes that the different markets are demanding. PERFIL EN ESPAOL Ttulo: PRODUCTOS DE V GAMA A BASE DE VEGETALES TRATADOS POR ALTAS PRESIONES (HPP) La empresa ha desarrollado un procesado por altas presiones de platos preparados o monoproductos vegetales para obtener un producto que conserva las caractersticas del producto fresco recin cocinado.

287

Ref: ES_29457
Technology Offer

Title: DEVELOPMENT, PROTECTION AND TRANSFERENCE OF TECHNOLOGY IN MINIMALLY PROCESSED VEGETABLES (IV GAMA) AND PREPARE FOODS (V GAMA) FOR COMPANIES IN THE AGRO FOOD SECTOR Company working in Research and Development in high value products based in vegetables, with a special dedication to increase shelf life and preserve good properties. It is impossible to assume the high costs of R&D individually, so that the companies have arrived to a situation close to a gap in technology. OLUS TECNOLOGA is constituted to fulfil this gap, as a private initiative to develop the R&D oriented to the agro food industry in minimally processed vegetables (IV gama) and prepared foods (V gama). OLUS TECNOLOGA develops, protects and transfers technology to the companies in the agro food sector, generating competitive advantages for its customers: It makes possible that the companies in the agro food group can access to the advantages of the R&D without risking the resources employees in it. OLUS TECNOLOGA assumes the economic risk of R&D in the agro food companies without generating more cost to them than the ones coming from the transference of the developed technology. So OLUS TECNOLOGIA offers its services to the companies in the agro food sector that are interested in carrying out R&D projects. The investigation areas nowadays are. IV GAMA: Increment of shelf life in vegetables using the modified atmosphere protection technology. V GAMA: Longer preservation of the optimums organoleptic properties in vegetables using high pressure applications. PERFIL EN ESPAOL Ttulo: DESARROLLO, PROTECCIN Y TRANSFERENCIA TECNOLGICA DE IV Y V GAMA PARA EMPRESAS DEL SECTOR AGROALIMENTARIA OLUS TECNOLOGA desarrolla, protege y transfiere tecnologa a las empresas del sector agroalimentario generando ventajas competitivas para sus clientes: Posibilita a las empresas agroalimentarias el acceso a las ventajas del I+D+i sin puesta en riesgo de capital destinado a ese fin. OLUS TECNOLOGA asume el riesgo econmico del I+D+i de la empresa agroalimentaria sin generar ms costes para esta que los derivados de la transferencia de la tecnologa desarrollada.

288

Ref: ES_29461
Technology Offer

Title: INNOVATIVE SOLUTIONS FOR FISH PROCESSING INDUSTRY Elaborados Industriales Meditec, S.L. is a company dedicated to design and manufacture production lines and special machinery in the following food areas: Bakery related; meat; fresh vegetables; frozen vegetables; snacks and appetizers; fish processing, especially cephalopods; fourth range foods and related. The company is developing several innovative devices for the fish industry, among others: - Automatic shrimp tails coating machine: completely new process. The company has managed to solve the technical problem due to the spoiling of the battered emulsion. - New automatic squid ring device: by freezing the squid tube (squid body) in a perfect cylindrical way, the machine achieves totally round squid rings after the slicing process. The new device avoids thermal shock because the squid is never defrosted. - Frozen fish slicer (tuna and alike): new device that allows exactly the same weight for each slice thanks to a previous calibration and adjustment for each piece. PERFIL EN ESPAOL Ttulo: SOLUCIONES INNOVADORES PARA LA INDUSTRIA DEL PROCESAMIENTO DE PESCADO Elaborados Industriales Meditec, S.L. es una empresa dedicada al diseo y fabricacin de lneas de produccin y maquinaria especial en las siguientes reas de alimentacin: Panadera, carne, verduras frescas, verduras congeladas, bocadillos y aperitivos, pescado procesado, especialmente cefalpodos, alimentos de cuarta gama y afines. La compaa est desarrollando varios dispositivos innovadores para la industria del pescado, entre otros: - Nuevo mecanismo automtico para conseguir anillos de calamar totalmente redondos. - Cortadora de pescado congelado. - Etc.

289

Ref: ES_29483
Technology Offer

Title: METHOD TO OBTAIN FREEZE CONCENTRATED LIQUIDS A Spanish Research Institute has developed a new method to obtain freeze concentrated liquids. The working temperature according to this method can be higher than the freezing point of the concentrated liquid and moreover ice crystals formed are homogeneously distributed in the whole product. The Institute is looking for Industrial Partners to license agreement. The patented method consists of three steps: high-pressure shift crystallization, ripening of the ice crystals in a re-crystallizer and their subsequent separation in a wash column. The crystallization step involves pressurizing the liquid between 100-700 MPa, cooling it at subzero temperatures under pressure and, then, expanding the product to atmospheric pressure. This new procedure induces the instantaneous formation of ice crystals, homogeneously distributed in the whole product. The amount of ice formed after expansion and, therefore, the concentration level achieved in the product can be efficiently controlled through the pressure and temperature conditions employed in the process. Innovations: - It is possible a microbial and/or enzymatic inactivation at the same time to the concentration of the product. - Working at temperatures higher than the freezing point. PERFIL EN ESPAOL Ttulo: MTODO PARA OBTENER LQUIDOS CONCENTRADOS CONGELADOS. El Consejo Superior de Investigaciones Cientficas, CSIC, es la organizacin pblica de investigacin ms importante de Espaa. Este organismo de investigacin espaol ha desarrollado un nuevo mtodo para obtener lquidos concentrados congelados. La temperatura de trabajo de este mtodo puede ser superior al punto de congelacin del lquido concentrado. Adems, los cristales de hielo formados se distribuyen homogneamente por todo el producto. El Consejo busca socios industriales para suscribir un acuerdo de explotacin.

290

Ref: PL_29484
Technology Offer

Title: THE TECHNOLOGY OF PRODUCTION BIODEGRADABLE BOTTLES Current profile of BRONCO company is connected with engineering and production of automatic PET blow moulders oriented towards individual customers needs. New designs ensure a wide variety of requirements on final technological needs as for the types of packaging, their final shape, and productivity. Moreover, the company offers complementation, assembly and startup of the whole line to produce PET packages. Polish company SMEs proposes a technology of production biodegradable bottles. Developed line which gives the possibility to manufacture a bottle preform made from biodegradable PLA plastic (called polylactic acid, polylactide). PLA is biodegradable polymer derived from corn. It is a biodegradable plastic in environment and used by living organisms (bacteria), so it is ecological polymer, easy to decompose in biodegradation process. After consumption of the product is a full-biodegradable after a period of approximately 75-80 days. Proposed machines for the production of biodegradable bottles are (in terms of construction and the specificity of action) similar to the equipment producing PET bottles. The manufacturer offers a technology of production of the bottles, using machines, but does not provide the raw material (plastic preforms made of PLA). It is acting as an intermediary in the sale of raw material or indicate manufacturer of PLA. PERFIL EN ESPAOL Ttulo: TECNOLOGA PARA LA PRODUCCIN DE BOTELLAS BIODEGRADABLES Pyme polaca ofrece una tecnologa para la produccin de botellas biodegradables. La lnea desarrollada ofrece la posibilidad de fabricar un molde de la botella de plstico biodegradable (PLA). La mquina ofrecida para la produccin de botellas biodegradables es (en trminos constructivos) similar a los equipos de produccin de botellas PET.

291

Ref: ES_29485
Technology Offer

Title: NEW FROZEN MASHED POTATOES A Spanish research centre has developed a new frozen mashed potatoes and its obtaining procedure which can be thawed by microwaving and rapidly prepared without all the trouble conventional preparation. The final product presents optimum sensory quality and its rheological behaviour is just like that of freshlymade puree. The new potato puree has been stabilized through the addition of a mixture of cryoprotectants [kappa-carrageenan, xanthan gum and sodium caseinate], minimizing loss of textural quality as a consequence of freezing-induced syneresis and instability. Finally utilized a heating process by microwave this mashed potato presents organoleptic characteristics similar to fresh mashed potato made in the traditional way. Innovations and advantages: " High quality and stability product with different culinary uses. " Considerable saving in time with respect to the slow conventional method. " Suitable for ordinary consumers and caterers PERFIL EN ESPAOL Ttulo: NUEVO PUR DE PATATAS CONGELADO. El Consejo Superior de Investigaciones Cientficas, CSIC, es la organizacin pblica de investigacin ms importante de Espaa. Este organismo de investigacin espaol ha desarrollado un nuevo pur de patatas congelado (y un procedimiento para su obtencin) que puede descongelarse en el microondas y prepararse rpidamente, con lo que se evitan las complicaciones de la elaboracin convencional. El producto final presenta una calidad organolptica ptima y su comportamiento reolgico es idntico al del pur recin hecho. Innovaciones y ventajas: Un producto de gran calidad y estabilidad con distintas aplicaciones culinarias. Ahorro en el tiempo de preparacin, en comparacin con el mtodo de elaboracin convencional. Perfecto para consumidores particulares y servicios de catering.

292

Ref: ES_29486
Technology Offer

Title: NEW NATURAL COLD-ACTIVE ENZYMES Spanish Research Institute has developed a new natural chitinase and a new glucanase biologically actives at low temperatures and a broad range of pH. These new proteins have a high cryoprotection capacity that it helps to maintain the activity of temperature-sensitive proteins. The possible applications of these proteins are framed in food, medical, pharmaceutical and chemistry industry. The new natural cryoprotective proteins have been isolated from natural sources, like fruits and it has been studied their kinetic and molecular characteristics. These new proteins have low molecular mass, basic and acid character respectively, high hydrolytic activity at low temperatures and a broad range of pH, and a high cryoprotection capacity at little concentrations. The cryoprotective capacity of these proteins is an important aspect in biotechnological procedures at low temperatures, freezing/unfreezing or freeze-drying processes. One of the main characteristics of these proteins is their high catalytic efficiency and low energy of activation, being able to utilize in a large spectrum of industrial uses: biocatalysis, bioremediation, elimination of by-products from food industry, biotechnological agriculture, etc. Another interesting attribute of the proteins is their high thermosensibility that it permits an elevated control of enzymatic reactions in which they are implicated. The proteins could be inactive at moderate temperatures easily and saving energy in these processes. PERFIL EN ESPAOL Ttulo: NUEVAS ENZIMAS NATURALES ACTIVAS EN FRO. El Consejo Superior de Investigaciones Cientficas, CSIC, es la organizacin pblica de investigacin ms importante de Espaa. Este organismo de investigacin espaol ha desarrollado una nueva quitinasa natural y una nueva glucanasa biolgicamente activas a bajas temperaturas y con un rango de pH muy amplio. Estas nuevas protenas cuentan con una alta capacidad de crioproteccin que permite mantener la actividad de las protenas sensibles a la temperatura. Las posibles aplicaciones de estas protenas se enmarcan dentro de los sectores alimentario, mdico, farmacutico y qumico.

293

Ref: PL_29487
Technology Offer

Title: TECHNOLOGY LINE FOR GASTRONOMIC ROLLS PRODUCTION (ARABIAN ROLL) B.T.I.it is a small private firm employing 14 person, located in Poznan, Poland. We deal with research, design and we also introduce new investment projects in food industry. We cooperate with R&D institutions and various companies producing equipment and machines for food industry. We have many contacts with firms in food and nutrition industries. In our career spanning over 20 years we implemented a few innovative projects, created whole technological lines and introduced numerous original solutions. We have at our disposal a small laboratory and workshop where we perform our research and experiments. A Polish SME has developed the technology of backing a special kind of bread designed for the food industry (gastronomic sector). This wholewheat flour bread is backed a couple of minutes in an oven with a varied level of temperatures. The outcome is a roll without the inside. These qualities of the bread makes it possible to be utilised in the gastronomic sector, in kebab and hamburger sales and similar products with diverse stuffing. The roll is backed in a specially designed assembly line oven. The offer includes selling the equipment for backing the product as well as the know-how of producing the ARABIAN ROLL . PERFIL EN ESPAOL Ttulo: TECNOLOGA PARA LA PRODUCCIN DE ARABIAN ROLL. B.T.I. es una pequea empresa privada localizada en Poznan, Polonia. Cooperamos con varias instituciones de I + D y varias empresas fabricando equipos y maquinaria para la industria alimentaria. Tenemos a nuestra disposicin un pequeo laboratorio donde realizamos nuestras investigaciones y experimentos. La PYME polaca ha desarrollado una tecnologa capaz de elaborar un tipo de pan especial para la industria alimentaria (en especial para el sector gastronmico). El resultado es un rollo, sin el interior. Estas cualidades del pan desarrollado permiten ser utilizado en el sector gastronmico, en kebab y ventas de hamburguesas, etc. La oferta incluye la venta de los equipos as como el know how necesario para la produccin de Arabian Roll.

294

Ref: ES_29488
Technology Offer

Title: DEVICE FOR DE-ACIDIFYING HYDRO-ALCOHOLIC DRINKS A Spanish public research institution has developed a device for reducing volatile acidity in hydro-alcoholic solutions such as wine & cider for the food industry. The described device applies a dialysis process through a membrane that selectively reduces the content of acetic acid and ethyl acetate in short periods of time and without the application of potential gradients (pressure) forbidden by the legislation. Companies are sought for manufacture and commercialisation of the prototype. The invention consists of a device made up of two joined stainless steel chambers by means of a central piece where a dialysis membrane is inserted that allows the dialysis separation of volatile acids from the hydro-alcoholic drink to a hydroalcoholic solution of equal ethanol concentration (dialysis solution). Each of the chambers has two holes. One of them is the input/output of aliquot/sample, and the other is used to introduce a mechanical stirrer, so the solution can be homogenised to avoid generating concentration gradients within the chamber. The hydro-alcoholic drink is introduced into one of the chambers, and the other is filled with the dialysis solution. The dialysis process begins when the chambers are filled, in such a way that mass transport occurs through the membrane, from the drink to the dialysis solution. The transport is carried out by a concentration gradient. This dialysis separation and the structure of the polymeric membrane allows the fast and specific acetic acid to flow first, followed by ethyl acetate, which is delayed in time. The rest of wine components are not affected, thus preserving the wine properties. PERFIL EN ESPAOL Ttulo: DISPOSITIVO PARA LA DESADIFICACIN DE BEBIDAS HIDROALCOHLICAS. El CSIC de investigacin espaol ha desarrollado un dispositivo para reducir la acidez voltil de soluciones hidroalcohlicas como el vino y la sidra en el sector alimentario. El dispositivo descrito aplica un proceso de dilisis a travs de una membrana que reduce selectivamente el contenido de cido actico y de acetato de etilo en un breve periodo de tiempo sin aplicar gradientes (presin) que puedan estar prohibidos por la legislacin aplicable. El Consejo busca empresas interesadas en fabricar y comercializar el prototipo.

295

Ref: PL_29490
Technology Offer

Title: TECHNOLOGY OF PRODUCTION SALADS WITH PROLONGED SHELFLIFE Food Product Development is a polish small private firm located in Poznan. The company specializes in the realization of small and medium-sized complete technological production lines, manufacturing e.g. fruit and vegetable products (such as canned cucumbers, vegetable juice, sauerkraut, pickled cucumbers and other vegetables, salads, peeled potatoes, and vegetables with extended shelf life), as well as ketchup, sauces, tomato puree, mustard, horseradish, mayonnaise, and dressing. Polish company operating in the food branch, directed for the fruits and vegetables sector, elaborated technology of production salads with prolonged shelf-life. The major advantages of presented proposal are bound with keeping high quality of products with prolonged time of usefulness to eat. The firm is looking for business partners interested in introducing technology buying knowhow and technical cooperation in the range of production. PERFIL EN ESPAOL Ttulo: TECNOLOGA PARA LA PRODUCCIN DE ENSALADAS CON UN MAYOR TIEMPO DE VIDA Food Product Development es una pequea empresa privada polaca situada en Poznan. La empresa est especializada en la realizacin de pequeas y medianas lneas de produccin, fabricacin, como de frutas y verduras. La empresa polaca opera en el sector alimentario, enfocado en el sector de frutas y hortalizas, ha elaborado una tecnologa para la produccin de ensaladas con un tiempo de vida mayor. Las principales ventajas de la propuesta presentada estn vinculadas con el mantenimiento de la alta calidad de los productos con mayor tiempo de vida til. La empresa est buscando socios interesados en introducir la tecnologa en la empresa.

296

Ref: ES_29493
Technology Offer

Title: REMOVAL OF UNDESIRABLE ODOUR COMPOUNDS IN OENOLOGICAL ADDITIVES A Spanish public research organisation has developed a method for the deodorisation of undesirable odour compounds in wine generated by oenological additives (inactive yeast compositions, by means of supercritical CO2 extraction technology. The patented procedure implies the use of supercritical CO2 and a solvent modifier (ethanol) at specific conditions of pressure, time and temperature. It allows the reduction or elimination of undesirable aroma compounds produced during the thermal processing of oenological additives in winemaking (IDY preparations and adjuvants) which may be released into the wines, negatively modifying their sensorial characteristics. Besides, this procedure may be used to obtain solvent-free extracts enriched in aroma compounds from IDY preparations to be used in different food applications (bakery products, snacks, pre-cooked meals), compensating flavour loss during processing or reinforcing natural aromas. Moreover, the described procedure may be used to extract aroma compounds from fermentation lees that are waste products from the oenological industry enhancing the value of these types of subproducts. Innovations and advantages: Selective extraction of undesirable aroma compounds preserving non volatile wine composition. One-step and On-Line process Recovery of a concentrated aroma extract that may be used as a food flavouring agents. Environmentally friendly technology PERFIL EN ESPAOL Ttulo: ELIMINACIN DE COMPUESTOS DE OLOR NO DESEADOS EN ADITIVOS ENOLGICOS. El CESIC ha desarrollado un mtodo para desodorizar compuestos de olor no deseados generados por aditivos enolgicos (compuestos de levaduras inactivas) en el vino mediante una tecnologa supercrtica de extraccin de CO2.

297

Ref: IT_29495
Technology Offer

Title: INNOVATIVE METHODS FOR PH FOOD REDUCTION The technologies proposed are innovative methods to reduce pH of food until safety limit to inhibit microorganisms and out-growth spores. In particular, it is proposed a combined dehydration-acidification treatment and a method to reduce pH of fish reducing sour taste. As known, the acidification process of food, allows to reduce microorganisms growth. In general as pH is lower as greater energy the cell need to spend on maintaining its intracellular pH near neutrality and the less energy it has to grow, to produce toxins, etc. In this way pH reduction is among the oldest method to increase the shelf life of food. Also, acidification treatments allow to reduce the heat resistance of microorganisms and prevent the out-growth of spores. In general, the main purpose of acidification treatment is to reduce pH until 4.6 or less. In order to reach this threshold, several acidification procedures may be performed. Among these, blanching of the food ingredients in acidified aqueous solutions, the immersion of blanched food in acid solutions, direct batch acidification are the most important. Usually dried or semi-dried vegetables are acidified by dipping in acid solution at room temperature for several hours. For instance, in the case of large pieces (as in the case of whole artichokes are treated) and/or high product:solution mass relation is used, diffusion of hydrogen ions into vegetable tissues could be slow leading the need to kept vegetables into solution for a long time (overnight). We developed a method to obtain dehydration and pH reduction of vegetables at the same time. In comparison with traditional dipping, a significantly increase of acid solution-vegetables area is obtained allowing to improve the pH reduction of food. Also, the method allow to save time and the cost of organic acid and water consumption. PERFIL EN ESPAOL Ttulo: MTODOS INNOVADORES PARA LA REDUCCIN DEL PH DE LOS ALIMENTOS Las tecnologas propuestas son unos mtodos innovadores para reducir el PH de los alimentos hasta el lmite de seguridad para inhibir los microorganismos y las esporas de crecimiento. En concreto, se propone un tratamiento de deshidratacin y acidificacin y un mtodo para reducir el PH de los peces reduciendo el sabor agrio. Esta tecnologa se puede aplicar a la industrias de deshidratacin de verduras como tomates, alcachofas, etc. as como a la industria del pescado.

298

Ref: ES_29511
Technology Offer

Title: EQUIPMENTS SEAMERS AND FILLERS OF FOOD CANS We are a company dedicated to manufacturing, overhanling and technical assistance on can seamers and fillers (piston, vacuum, polcket, gravity...). Highlighting in seamers: Zilli&Bellini, FMC, Stork, Zacmi, and in fillers: Angelus, Comaco, Manzini, FMC, Ezquerra. These equipments are used in the food industry for filling and seal closing of food cans, also for the canmarkers. Manufactured all type do spare parts and upgrading kits for own made and other trademarks seamers. PERFIL EN ESPAOL Ttulo: EQUIPOS DE CERRADORAS Y LLENADOTAS DE LATAS PARA ALIMENTACIN Somos una empresa dedicada a la fabricacin, reconstruccin y mantenimiento de cerradoras de envases metlicos as como llenadotas de todo tipo: Pistn, Vaco, Telescpicas, Gravedad, etc. Destacando en cerradoras: Zilli&Bellini, FMC, Stork, Zacmi, en llenadoras: Angelus, Comaco-Manzini, FMC, Ezquerra. Estos equipos son empleados en la industria alimentaria para el llenado y sellado hermtico de la conserva as como por los fabricantes de envases. Tambin fabricamos todo tipo de repuestos y accesorios, tanto de nuestra propia marca como para otras.

299

Ref: ES_29525
Technology Offer

Title: FIXED WEIGHT LOIN CUTTING MACHINA JMP Ingenieros S.L. is amongst the cutting-edge industrial companies in Spain. The company s extensive experience in the development of research projects and technological development is reflected in its participation in numerous Spanish and European R&D&I programs, acting as the leader in many of these projects.With regard to technological innovation, collaboration with other companies is one of the cornerstones of JMP s philosophy The fixed weight cured pork loin cuttingmachine features laser sensors which calculate thep art geometry in real time and, by extrapolation, make it possible to cut, at a high rate, loin sections with the exact weight that the meat processing companies are required to supply to the large chain stores. This sensor comprises a set of laser components capable of preciselymeasuring the distance between a fixed reference and a solid object of variable colour and geometry. Once a section of the loin has passed by the sensor, a rough polygonal curve is obtained, containing sufficient information to reconstruct the original curve if the adequate mathematical algorithm is available. In this way, the machine cutting time and moment are established. PERFIL EN ESPAOL Ttulo: MQUINA PARA CORTAR LOMO CON PESOS FIJOS. JMP Ingenieros S.L. se sita a la vanguardia de las empresas industriales espaolas. La gran experiencia de la empresa en el desarrollo de proyectos de investigacin y desarrollo tecnolgico se refleja en su participacin en numerosos programas de I+D+I tanto espaoles como europeos, muchos ha tenido el honor de dirigir. En lo que respecta a la innovacin tecnolgica, la colaboracin con otras empresas es la piedra angular de la filosofa de JMP. La mquina cortar lomo con pesos fijos incorpora sensores lser que calculan la geometra de la pieza en tiempo real y, mediante un proceso de extrapolacin, permite cortar a un ritmo rpido secciones de lomo con el peso exacto que las empresas crnicas deban de suministrar a las grandes cadenas de supermercados.

300

Ref: IT_29528
Technology Offer

Title: ACTIVATION OF POLYMERS The first spin off company of the University of Bari has been founded in 2004 by Prof. Riccardo d Agostino, Prof. Pietro Favia and Prof. Francesco Fracassi, his colleagues at the Department of Chemistry. The University of Bari itself, two companies and a private investor are also partners to Plasma Solution. Plasma Solution is devoted to provide industries with solutions on low temperature plasma processes and reactors. Customized industrial plasma processes for modifying the surface of materials, and hand key plasma-reactor systems are the main products of Plasma Solution An Italian company with expertise in plasma technology has developed plasmochemical processes for treating polymers in order to activate their surface for improving metallization and dyebility. The company is interested in technical cooperation or joint venture agreements with packaging manufacturers. Low-pressure (0,1-10 torr) plasma technique provides surface modification of the very topmost layers of materials without affecting the bulk properties. A wide range of properties can be transferred to different kinds of materials (natural fibres and polymers, non-woven fabrics, metals, ceramic, etc.) without any effect on their internal structures. For example, plasma processing can make the surface of a fabric hydrophilic or hydrophobic, or it can reduce its inflammability. Materials surfaces can be modified by thin coatings of tuneable composition and properties from volatile compounds. One of the applications of plasma processing is the treatment of polymers, paper and natural fibres for metallisation and dyebility, which is of primary importance in lots of technological applications (e.g.: film capacitors, food packaging, pharmaceuticals, car headlights, plastics for decorations, car components, etc.). The technologies widely used for this purpose (i.e. flame treatments, corona discharges) show various disadvantages, such as the decrease of adhesion due to rapid ageing and the introduction of superficial defectiveness. Ageing is due to the mobility of the polymer and to the migration and/or rotation towards the bulk of the functional groups responsible for the adhesion. Unlike the techniques above, the cold plasma treatment of polymers like PET (polyethylene terephthalate), PP (polypropylene), PE (polyethylene), Kapton, etc., increases the adhesion of the metals evaporated onto the surface and makes the surface stable, as well as drastically reduces damage.

301

Ref: IT_29529
Technology Offer

Title: FOOD AND PHARMACEUTICAL PACKAGING: TRANSPARENT GASVAPOUR BARRIERS FOR PET AND OTHER POLYMERS An Italian spin-off company has developed a plasma-based system for depositing gas-vapour barrier films on PET and other polymers. These films, applied on packaging materials (plastic containers, food packaging, etc.), ensure very low gas permeability, thus preventing fluids inside from the loss of important properties like aroma or water vapour. The company is looking for financial resources or joint ventures with manufacturers of packaging for food or pharmaceuticals. Low-pressure (0,1-10 torr) plasma technique provides surface modification of the very topmost layers of materials without affecting the bulk properties. A wide range of applications can be transferred to different kind of materials, natural fibres and polymers, as well as non-woven fabrics, but also metals, ceramic, etc., without having any effect on their internal structures. For example, plasma processing makes it possible to impart hydrophilic or hydrophobic properties to the surface of a fabric, or reduce its flammability. It is possible to modify materials surfaces by means of thin coating of tuneable composition and properties from volatile compounds. Other techniques include the grafting of chemical groups at the surface of polymers, and the etching of materials. Particularly, properly designed plasma reactors allow the deposition of transparent gas-vapour (water) barrier films on PET (polyethylene terephthalate) and other polymers. They are made of SiOx, obtained by plasma deposition of organo-silicon precursors. When these thin, high-density thin films (100-1500 nm;) are applied on suitable plastic substrates such as packaging materials, they ensure very low gas permeability (e.g.: to O2, CO2, water vapour and aromas). For example, in the case of 12micron PET, the gas transmission rate of O2 can be reduced up to three orders of magnitude. The application of these films is compatible with industrial systems for the continuous treatment of webs (even wider than a meter) of PET, PE (polyethylene), PP (polypropylene), nylon, etc. The technology could be useful to preserve fluids in plastic containers (gas and vapour reservoir) or packaging (bottles, packaging), preventing the loss of gas or aroma, and eventually materials release. Innovative Aspects: A wide range of polymers for food packaging can be coated with barrier films, replacing the expensive materials commonly used to keep the properties of the substances inside the packaging. A roll-to-roll plasma/sputtering reactor can be developed, able to deposit SiOx coatings on polymers (plastics) in webs (width and length of the web to be decided).

302

Ref: IT_29530
Technology Offer

Title: PLASMA-DEPOSITED SILVER-CONTAINING COATINGS FOR ACTIVE FOOD PACKAGING AND BIOMEDICAL APPLICATIONS An Italian spin-off company has developed a new technology for deposition of silver-containing thin (10-200 nm) coatings by means of customised plasma processes and reactors. The coating releases silver (Ag+) ions in water media, as anti-bacterial agent. The company is interested in joint venture agreements or financial resources. Low Pressure (0.1-10 Torr) plasma processes allow modification of materials surfaces by depositing thin coatings of volatile compounds, of tuneable composition and properties. As a consequence, a wide range of properties (like hydrophily or hydrophoby)can be transferred to the very topmost layers of different kinds of materials (polymers, non-woven fabrics, metals, ceramic, etc.), without affecting their internal structure. Other techniques include the grafting of chemical groups at the surface of polymers, and the etching of materials. By properly designed plasma reactors, it is possible to deposit nano-composite thin coatings, consisting of silver clusters embedded in a hydrophilic organic matrix. The overall process consists of conventional plasma-deposition from a volatile monomer, and sputtering of silver atoms from a silver electrode. In water media the matrix is swollen and silver (Ag+) ions are released, acting as anti-bacterial agents. The antimicrobial activity of silver ions makes them toxic for various bacteria, but not for human beings, who can tolerate a wide range of Ag+ concentrations. For this reason they are particularly suitable for food processing and packaging applications. The deposition process can be optimised virtually for any solid substrate (webs, roll-to roll, etc.), to adjust the thickness of the coating, and other properties, such as the silver content, the hydrophilic character of the matrix and the characteristics of the ion release in water media. Innovative Aspects: Today, the silver ion-based active package, widely used for food applications, consists of antimicrobial films obtained by adhesion of silver zeolite particles on laminate surfaces in contact with food. The new technology proposed allows to obtain a new class of active films, via plasma deposition of nanocomposite coatings incorporating silver clusters. Moreover, under proper process conditions,the non-fouling property of the coating can be combined with the antimicrobial activity of silver ions. Building the plasma reactor, as well as optimising the process, requires an initial investment, after which the process becomes quite inexpensive, if compared with the traditional coating processes. Other advantages: - Easy customisation - Almost independence from the substrate - Easy integration in production lines

303

Ref: ES_29559
Technology Offer

Title: PILOT PLANT FOR THERMAL TREATMENTS OPTIMIZATION, BY IMPROVING ORGANOLEPTIC QUALITIES OF THE PRODUCTS (READY-TOEAT MEALS, CANNED FOOD). WIDE EXPERIENCE IN DESIGNING HIGH AND LOW THERMAL TREATMENTS IN FLEXIBLE PACKAGING (VERSATILE HEAT TRANSFER SYSTEMS). AIDIA is an Association for R&D who manages CITA-La Rioja (Spain), a research centre in Agri-Food Industry. The main lines of investigations are: Raw materials, Production Process- Process engineering, Finished product, Thermal treatments.- treatment parameters (Temperature-Time), optimization of the processes, packaging, materials, formats, special conditions of packaging. CITA is focused in the research of the preservation of fresh cut vegetables and fruits in high quality, Ready-To Eat meals... In order to enlarge products shelf-life and fruits and to guarantee the quality in optimum conditions of preservation, CITA has developed several projects in this field. CITA s researchers have wide experience in designing, optimizating thermal treatments for different products: sterilization, pasteurization. CITA has an autoclave with which it is possible to apply the best thermal treatment preserving the quality of the product. It is possible to apply different treatments by improving the heat transfer: by rotation, static treatment, by inmersion in water, by spraying water-steam. The main advantage is the versatility of applying different treatments. Testing thermal treatments with this autoclave supposes a large energetic saving, and product for the companies who must stop their processes for developing new products or for applying improvements. PERFIL EN ESPAOL Ttulo: PLANTA PILOTO PARA LA OPTIMIZACIN DE TRATAMIENTOS TRMICOS MEDIANTE LA MEJORA DE LAS CUALIDADES ORGANOLPTICAS DE LOS PRODUCTOS (COMIDAS PRECOCINADAS Y ALIMENTOS ENLATADOS). AMPLIA EXPERIENCIA EN EL DISEO DE TRATAMIENTOS TRMICOS A ALTAS Y BAJAS TEMPERA AIDIA es la asociacin de I+D encargada de la gestin de CITA-La Rioja (Espaa), un centro de investigacin del sector agroalimentario. Las principales lneas de investigacin de la asociacin son: CITA cuenta con un autoclave que le permite aplicar el mejor tratamiento trmico para conservar la calidad de los productos. Este dispositivo permite aplicar distintos tratamientos mejorando la transferencia de calor, a saber: por rotacin, por tratamiento esttico, por inmersin en agua, por rociado de vapor de agua, etc.

304

Ref: ES_27264

Technology Request

Title: AUTOMATED SYSTEM FOR GUIDING AND POSITIONING FRUITS The Spanish company which requests this technology is a processed fruit and leader in product development in aseptic main products are strawberry pear, peach and apricot. The Spanish company which requests this technology is a processed fruit and leader in product development in aseptic main products are strawberry pear, peach and apricot. big producer of and canned. Its big producer of and canned. Its

The company is interested in acquire an automated system for guiding and positioning fruits to be automatically cut and stoned. The equipment must to be capable of identify the initial position of the fruit and correct it for an appropriate process. This procedure is currently carried out manually so it would get labour-saving and it would avoid staff fatigue. PERFIL EN ESPAOL Ttulo: SISTEMA AUTOMATIZADO DE ORIENTACIN Y POSICIONAMIENTO DE LAS FRUTAS La empresa espaola que demanda esta tecnologa es una de las mayores productoras de fruta procesada y es lder en el desarrollo de productos en asptico y en conserva. Sus principales productos son las fresas, albaricoque, melocotn y pera. La empresa est interesada en adquirir un sistema automatizado de orientacin y posicionamiento de las frutas a fin de que sta pueda ser cortada y deshuesada automticamente. El sistema ha de ser capaz de identificar la orientacin inicial del fruto y corregirla para un adecuado procesado. Actualmente este procedimiento se lleva a cabo de forma manual, por lo que se conseguira un ahorro de mano de obra y evitara adems la fatiga del personal.

305

Ref: ES_27316

Technology Request

Title: EQUIPMENT TO GLAZE FRUIT BY CRYOPROTECTANTS. The Spanish company which requests this technology is a processed fruit and leader in product development in aseptic main products are strawberry pear, peach and apricot. The Spanish company which requests this technology is a processed fruit and leader in product development in aseptic main products are strawberry pear, peach and apricot. big producer of and canned. Its big producer of and canned. Its

The company is interested in acquire a technology that allows fruit glaze by cryoprotectants. This technology will protect the fruit of phenomenon like exudation and it will also preserve better properties like texture. PERFIL EN ESPAOL Ttulo: EQUIPO PARA GLASEAR FRUTA MEDIANTE CRIOPROTECTORES La empresa espaola que demanda esta tecnologa es una de las mayores productoras de fruta procesada y es lder en el desarrollo de productos en asptico y en conserva. Sus principales productos son las fresas, albaricoque, melocotn y pera elaborados. La empresa est interesada en adquirir una tecnologa que permita glasear la fruta mediante crioprotectores. Esta tecnologa permitir proteger a la fruta de de fenmenos como la exudacin y se conseguir adems preservar mejor propiedades como la textura.

306

Ref: ES_27449

Technology Request

Title: DEVELOPMENT OF HIGH BARRIER POLYMER NANOCOMPOSITES A Spanish technological institute focused in the plastic and polymer research, mainly in the agricultural and food plastic area, has the basic activity to research and development new products in the plastic and polymer areas. They can development high barrier blown film technology for packaging depending on the needs of the clients. With this technology, enterprises can take advantage in food packaging areas. They are looking for a partner who wants to test the current developments made in the technological centre and feed back them to improve the technology. Advantages agreement for the use of technology will be made. This technological centre is a specialist in polymer nanocomposite manufacturer. Nanocomposites are made in a twin screw extruder. Monolayer blown film can be made with improved barrier properties. The basic idea is to test the barrier properties in a monolayer film and then test this formulation in an industrial multilayer film. These nanocomposites are made with common polymers used by all manufacturers and there for it will be easy to implement. This technology can be processed with the current used in the plastic and polymer industry. This development would be an instrument to save raw materials and production time. PERFIL EN ESPAOL Ttulo: DESARROLLO DE POLMEROS NANOCOMPUESTOS DE ALTA BARRERA. Instituto Tecnolgico espaol centrado en la investigacin de plsticos y polmeros, principalmente en el rea de plsticos para alimentacin tiene su actividad principal en la investigacin y desarrollo de nuevos productos en el rea de plsticos y polmeros. Pueden desarrollar tecnologas de film soplado de alta barrera para envasado dependiendo de las necesidades del cliente. Con esta tecnologa, las empresas pueden adquirir ventaja en el rea de envasado de alimentacin.Estn buscando un socio para que pruebe los desarrollos actuales hechos en el centro tecnolgico y devuelva los resultados para mejorar la tecnologa. Podrn obtener ventajas en los acuerdos por el uso de esta tecnologa.

307

Ref: ES_27699

Technology Request

Title: NEW STERILIZATION SYSTEM OF GROUND PICES The Spanish company that requires this technology is an important producer of spices, sauces and condiments. The sterilization of ground spices such as paprika is made by steam, but this process alters the product, providing humidity and changing their appearance. When paprika is subjected a temperature of 100C (as it supports during the steam sterilization) the analytical colour decreases around 15%. Moreover, this process affects the natural colour of paprika. The company is looking for an alternative system which allows preserving the organoleptic features of spices after sterilization process. In addition the system must be different from the irradiation and ethylene oxide as these systems are not interesting. PERFIL EN ESPAOL Ttulo: NUEVO SISTEMA DE ESTERILIZACIN DE ESPECIAS MOLIDAS La empresa espaola que demanda esta tecnologa es una importante empresa productora de especias, salsas y condimentos. Actualmente, la esterilizacin de especias molidas como el pimentn se hace mediante vapor, pero este proceso altera el producto, aportndole humedad y cambiando su aspecto. Cuando se somete al pimentn a una temperatura de 100C (como la que soporta durante la esterilizacin por vapor) el color analtico disminuye en torno a un 10 y un 15%. Adems, este proceso afecta al color natural del pimentn, volvindolo ms marrn y aadindole un aroma de torrado. La empresa est buscando un sistema alternativo a ste que permita conservar las propiedades organolpticas de las especias despus del proceso de esterilizacin. Adems el sistema debe ser diferente a la irradiacin y al xido de etileno ya que estos sistemas no le resultan interesantes.

308

Ref: ES_27736

Technology Request

Title: NEW STERILIZATION SYSTEM OF PAPRIKA AND OTHER GROUND PICES The Spanish company that requires this technology is an important producer of paprika and importer of spices from around the world. The sterilization of ground spices such as paprika is made by steam, but this process alters the product, providing humidity and changing their appearance. When paprika is subjected a temperature of 100C (as it supports during the steam sterilization) the analytical colour decreases around 15%. Moreover, this process affects the natural colour of paprika. The company is looking for an alternative system which allows preserving the organoleptic features of spices after sterilization process. In addition the system must be different from the irradiation and ethylene oxide as these systems are not interesting. PERFIL EN ESPAOL Ttulo: NUEVO SISTEMA DE ESTERILIZACIN DE ESPECIAS MOLIDAS La empresa espaola que demanda esta tecnologa es una importante empresa productora de especias, salsas y condimentos. Actualmente, la esterilizacin de especias molidas como el pimentn se hace mediante vapor, pero este proceso altera el producto, aportndole humedad y cambiando su aspecto. Cuando se somete al pimentn a una temperatura de 100C (como la que soporta durante la esterilizacin por vapor) el color analtico disminuye en torno a un 10 y un 15%. Adems, este proceso afecta al color natural del pimentn, volvindolo ms marrn y aadindole un aroma de torrado. La empresa est buscando un sistema alternativo a ste que permita conservar las propiedades organolpticas de las especias despus del proceso de esterilizacin. Adems el sistema debe ser diferente a la irradiacin y al xido de etileno ya que estos sistemas no le resultan interesantes.

309

Ref: ES_27803

Technology Request

Title: MACHINERY FOR INDUSTRIAL PROCESSES RELATED TO FOOD (MULTIHEAD WEIGHERS, FILLER BAGS, TRYSEALING MACHINES, THERMORUNNER, ASEPTIC FILLING). Company engaged in the manufacture of machinery for industrial processes related to food is seeking similar companies in Spain or other countries to complete our production line in order to offer tailor-made projects to our customers. Company engaged in the manufacture of machinery for industrial processes related to food is seeking similar companies in Spain or other countries to complete our production line in order to offer tailor-made projects to our customers. We are looking for companies who provide us the following machinery: - Multihead weighers. - Filler bags. - Trysealing machines. - Aseptic filling. - Thermorunner PERFIL EN ESPAOL Ttulo: MAQUINARIA PARA PROCESOS INDUSTRIALES RELACIONADOS CON LA ALIMENTACIN (TERMOSELLADORAS, TERMOCONFORMADORAS, LLENADO ASPTICO, PESADORAS MULTICABEZAL, ETC.) Empresa dedicada a la fabricacin de maquinaria para procesos industriales relacionados con la alimentacin busca fabricantes similares en Espaa y otros pases para completar nuestra lnea de produccin a fin de ofrecer al cliente proyectos completos a medida. Buscamos otras empresas que nos suministren la siguiente maquinaria: Pesadoras multicabezal. Formadoras llenadoras de bolsas. Termoselladoras. Termoconformadoras. Llenado asptico.

310

Ref: ES_27809

Technology Request

Title: NEW STERILIZATION SYSTEM OF PPRIKA The Spanish company that requires this technology is an important producer of paprika. The sterilization of ground spices such as paprika is made by steam, but this process alters the product, providing humidity and changing their appearance. When paprika is subjected a temperature of 100C (as it supports during the steam sterilization) the analytical colour decreases around 15%. Moreover, this process affects the natural colour of paprika. The company is looking for an alternative system which allows preserving the organoleptic features of spices after sterilization process. In addition the system must be different from the irradiation and ethylene oxide as these systems are not interesting. As well as at the end of the process the total bacterial count should be below 100,000. PERFIL EN ESPAOL Ttulo: NUEVO SISTEMA DE ESTERILIZACIN DE PIMENTN La empresa espaola que demanda esta tecnologa es una importante empresa productora de pimentn.Actualmente, la esterilizacin de especias molidas como el pimentn se hace mediante vapor, pero este proceso altera el producto, aportndole humedad y cambiando su aspecto. Cuando se somete al pimentn a una temperatura de 100C (como la que soporta durante la esterilizacin por vapor) el color analtico disminuye en torno a un 10 y un 15%. Adems, este proceso afecta al color natural del pimentn, volvindolo ms marrn y aadindole un aroma de producto tostado. La empresa est buscando un sistema alternativo a ste que permita conservar las propiedades organolpticas de las especias despus del proceso de esterilizacin. Adems el sistema debe ser diferente a la irradiacin y al xido de etileno ya que estos sistemas no son interesantes para la empresa.

311

Ref: ES_27824

Technology Request

Title: PLASTIC FILM TO INCREASE THE DURABILITY OF READY TO EAT PRODUCTS The Spanish company that requires this technology is an important company whose main activity is the growing, packing, presentation of tomatoes, lettuce, onions and cucumbers and commercialisation of ready to eat products. The company requires this technology in order to keep the products a longer period of time. The film must to preserve the organoleptic properties and increase product durability. At the same time it has to preserve the nutritional quality of food and it freshness and quality. PERFIL EN ESPAOL Ttulo: FILM PLSTICO QUE AUMENTE LA DURABILIDAD DE LOS PRODUCTOS DE 4 GAMA La empresa espaola que demanda esta tecnologa es una importante compaa dedicada al cultivo, empaquetado, acondicionado, envasado y venta de lechugas, tomates, pepinos y cebollas y comercializadora de ensaladas de 4 gama. La empresa demanda esta tecnologa con el fin de conservar los productos un mayor periodo de tiempo. El film ha de conservar las propiedades organolpticas y aumentar la durabilidad del producto. A su vez, ha de conservar la calidad nutritiva de los alimentos as como su frescura y calidad.

312

Ref: ES_27825

Technology Request

Title: FINAL TREATMENT FOR THE PRESERVATION IN GLASS JARS. The Spanish company that requires this technology is an important company whose main activity is the growing, packing, presentation of tomatoes, lettuce, onions and cucumbers and commercialisation of ready to eat products. The company is looking for an alternative final treatment different to pasteurization for the preservation of onion, spinach and lettuce poached in glass jars. PERFIL EN ESPAOL Ttulo: TRATAMIENTO FINAL DE CONSERVACIN PARA TARROS DE CRISTAL La empresa espaola que demanda esta tecnologa es una importante compaa dedicada al cultivo, empaquetado, acondicionado, envasado y venta de lechugas, tomates, pepinos y cebollas y comercializadora de ensaladas de 4 gama. La empresa busca un tratamiento final alternativo a la pasteurizacin para la conservacin de cebolla, espinaca y lechuga pochada en tarros de cristal.

313

Ref: ES_27841

Technology Request

Title: MACHINERY MODIFICATION FOR PLASTIC PACKAGES The company which requests this technology, Autorema, is an important food machinery company in Spain. Its machinery only are preparing for tin (can) packages. In order to adjust its machinery to plastic packages, they are seeking a partner able to solve this demand. Autorema is an important provider of food machinery for canning industries in Spain. Although Autorema is a young company (it was founded in 1987) it has consolidated as a leading company in its sector. Autorema is a company of mechanical engineering applied to the transport of all type of cans, development of integral projects for the installation of new plants complete "key in hand" in all over the world, as well as the automation of processes of high production and its control of quality through the incorporation of advanced technologies as it is the field of the artificial vision. Its products are: canning feeder plates, pasteurizers, trippers, washing machine, pots close, palletized and un palletizerd canning& Nowadays, the company produces only machinery for tin (can) packages. Autorema is interested in plastic packages, that s why the company is looking for agreements or contacts in order to modify its current machinery. PERFIL EN ESPAOL Ttulo: MODIFICACIN DE MAQUINARIA PARA ENVASES PLSTICOS. La empresa que demanda esta tecnologa, Autorema, es una importante compaa de maquinaria para la industria alimentaria en Espaa. Su maquinaria slo est preparada para envases de lata (hojalata). Con la finalidad de ajustar su maquinaria a los envases plsticos, la empresa est buscando un socio capaz de solucionar esta demanda.

314

Ref: ES_27842

Technology Request

Title: TRANSPORT INSTALLATIONS AND METAL PACKAGING FOR FOOD AND METALGRAPHIC INDUSTRY Autorema is a company of mechanical engineering applied to the transport of all type of cans, development of integral projects for the installation of new plants complete "key in hand" in all over the world, as well as the automation of processes of high production and its control of quality through the incorporation of advanced technologies as it is the field of the artificial vision. Autorema is nowadays a young company founded in 1987 but it has consolidated as a leader in its sector. Autorema has a wide range of machinery and production facilities for the food and metalgraphic industry. Autorema's products comply with European current normative, in special with the security directive 98/392/CEE of machinery and its later modification. Among our products we can underline the following equipment: - Cans Feedings - End Feedings - Seamers - Can Plates - Etc. PERFIL EN ESPAOL Ttulo: INSTALACIONES PARA EL TRANSPORTE DE ENVASES METLICOS PARA LA INDUSTRIA ALIMENTARIA Autorema es una empresa de ingeniera mecnica aplicada al transporte de todo tipo de envases, desarrollo de proyectos integrales para la instalacin de nuevas plantas completas llave en mano en todo el mundo, as como la automatizacin de procesos de alta produccin y su control de calidad a travs de la incorporacin de tecnologas avanzadas como es el campo de la visin artificial. Autorema ofrece una amplia gama de maquinaria e instalaciones de produccin para la industria alimentaria.

315

Ref: ES_27853

Technology Request

Title: DEVELOPMENT OF MAGNETISM TECHNOLOGY The company which requests this technology, Autorema, is an important food machinery company in Spain. Its machinery only are preparing for tin (can) packages. In order to adjust its machinery to plastic packages, they are seeking a partner able to solve this demand. Autorema is a company of mechanical engineering applied to the transport of all type of cans, development of integral projects for the installation of new plants complete "key in hand" in all over the world, as well as the automation of processes of high production and its control of quality through the incorporation of advanced technologies as it is the field of the artificial vision. Its products are: canning feeder plates, pasteurizers, trippers, washing machine, pots close, palletized and un palletizerd canning& Nowadays, the company produces only machinery for tin (can) packages. Autorema is interested in magnetism technology, that s why the company looking for agreements or contacts in order to modify its current machinery or processes. PERFIL EN ESPAOL Ttulo: DESARROLLO DE TECNOLOGA DE MAGNETISMO Autorema es una empresa de ingeniera mecnica aplicada al transporte de todo tipo de envases, desarrollo de proyectos integrales para la instalacin de nuevas plantas completas llave en mano en todo el mundo, as como la automatizacin de procesos de alta produccin y su control de calidad a travs de la incorporacin de tecnologas avanzadas como es el campo de la visin artificial. La empresa est interesada en contactar con empresas que desarrollen tecnologa referente al magnetismo para incorporarla a su maquinaria y a sus procesos.

316

Ref: ES_27854

Technology Request

Title: DEVELOPMENT OF ELECTRICAL INDUCTION TECHNOLOGY The company which requests this technology, Autorema, is an important food machinery company in Spain. Its machinery only are preparing for tin (can) packages. In order to adjust its machinery to plastic packages, they are seeking a partner able to solve this demand. Autorema is a company of mechanical engineering applied to the transport of all type of cans, development of integral projects for the installation of new plants complete "key in hand" in all over the world, as well as the automation of processes of high production and its control of quality through the incorporation of advanced technologies as it is the field of the artificial vision. Its products are: canning feeder plates, pasteurizers, trippers, washing machine, pots close, palletized and un palletizerd canning& Nowadays, the company produces only machinery for tin (can) packages. Autorema is interested in electric induction technology, that s why the company looking for agreements or contacts in order to modify its current machinery or processes. PERFIL EN ESPAOL Ttulo: DESARROLLO DE TECNOLOGA DE INDUCCIN ELCTRICA Autorema es una empresa de ingeniera mecnica aplicada al transporte de todo tipo de envases, desarrollo de proyectos integrales para la instalacin de nuevas plantas completas llave en mano en todo el mundo, as como la automatizacin de procesos de alta produccin y su control de calidad a travs de la incorporacin de tecnologas avanzadas como es el campo de la visin artificial. La empresa est interesada en contactar con empresas que desarrollen tecnologa referente a la induccin elctrica para incorporarla a su maquinaria y a sus procesos.

317

Ref: ES_27888

Technology Request

Title: NEW PACKAGED SYSTEM THAT KEEPS THE QUALITY AND NUTRITIONAL CONTENT OF FOOD. The Spanish company is an important producer of citrus juices. The company has as main products: juices and concentrates, cold pressed oils and essence oils, clouding agent and comminutes, fruit-cells and purees, peel-flakes and fibres and organic products. The company uses two systems to package its products: on one hand, the fruit product is sterilised by heat exchangers and then packaging under aseptic conditions, which impairs the quality and nutritional content of food; and on the other hand, a freezing process, getting a better quality but increasing the electricity spend. The Spanish company which requests this technology is a citrus processing company. It is seeking a new method to package its products that keeps the quality and nutritional content of food. The company is looking for a new packaged system able to get a good quality without an increase of the electricity spends. The company prefers to contact with other companies instead of other kind of organizations. PERFIL EN ESPAOL Ttulo: NUEVO SISTEMA DE ENVASADO La empresa espaola que demanda esta tecnologa es una empresa productora de zumos. Est buscando un nuevo mtodo para envasar sus productos que mantengan la calidad y el contenido nutricional del alimento.

318

Ref: ES_27980

Technology Request

Title: PET CONTAINERS FOR FRUIT JUICES PACKAGED. The company which requests this technology is one of the largest Spanish producers of juice. From the outset the company has remained faithful to its mission to produce healthy, nutritional and natural foods. Currently the company is packaging its products using glass and cardboard. The company requests innovative solutions for packing of its products; in particular, they are looking for new PET containers with a low cost. PERFIL EN ESPAOL Ttulo: ENVASES DE PET PARA EL ENVASADO DE ZUMOS La empresa que demanda esta tecnologa es uno de los mayores productores de zumos de Espaa, mantenindose fiel durante aos a su objetivo de fabricar alimentos sanos, nutritivos y naturales. Es una empresa comprometida con ofrecer a sus clientes un producto de calidad en el que se preserven las cualidades naturales de la fruta. En la actualidad la empresa realiza el envasado de sus productos usando vidrio y cartn. La empresa busca incorporar a sus procesos envases activos para zumos. La empresa demanda soluciones innovadoras para el envasado de sus productos, en concreto est buscando nuevos envases de PET con un bajo coste.

319

Ref: ES_27981

Technology Request

Title: PASTEURIZED CHILLED CITRUS JUICES WITH SENSORIAL QUALITY AS NEWLY SQUEEZED JUICES The company which requests this technology is one of the largest Spanish producers of juice. From the outset the company has remained faithful to its mission to produce healthy, nutritional and natural foods. The company is looking for a procedure for obtaining pasteurized chilled citrus juices with sensorial quality as newly squeezed juices. PERFIL EN ESPAOL Ttulo: OBTENCIN DE ZUMOS CTRICOS PASTERIZADOS REFRIGERADOS CON CALIDAD SENSORIAL SIMILAR A LA DE ZUMOS RECIN EXPRIMIDOS La empresa que demanda esta tecnologa es uno de los mayores productores de zumos de Espaa, mantenindose fiel durante aos a su objetivo de fabricar alimentos sanos, nutritivos y naturales. Es una empresa comprometida con ofrecer a sus clientes un producto de calidad en el que se preserven las cualidades naturales de la fruta.La empresa est buscando un procedimiento para obtener zumos ctricos pasterizados refrigerados con calidad sensorial similar a la de los zumos recin exprimidos.

320

Ref: ES_27983

Technology Request

Title: STERILIZATION OF PRODUCTS BY SUPERCRITICAL CARBON DIOXIDE The company which requests this technology is one of the largest Spanish producers of juice. From the outset the company has remained faithful to its mission to produce healthy, nutritional and natural foods. The company is looking for a technology for the sterilization of products by supercritical carbon dioxide. PERFIL EN ESPAOL Ttulo: ESTERILIZACIN DE PRODUCTOS MEDIANTE DIXIDO DE CARBONO SUPERCRTICO La empresa que demanda esta tecnologa es uno de los mayores productores de zumos de Espaa, mantenindose fiel durante aos a su objetivo de fabricar alimentos sanos, nutritivos y naturales. Es una empresa comprometida con ofrecer a sus clientes un producto de calidad en el que se preserven las cualidades naturales de la fruta. La empresa est buscando una tecnologa que le permita la esterilizacin de productos termolbiles mediante dixido de carbono supercrtico.

321

Ref: ES_27984

Technology Request

Title: PRESERVATION AND EXTENDED METHODS OF FOOD SHELF-LIFE The company which requests this technology is one of the largest Spanish producers of juice. From the outset the company has remained faithful to its mission to produce healthy, nutritional and natural foods. The company is seeking a new technology to preserve and extend the food shelflife by means of modified atmosphere, aseptic packaged or antimicrobial additives. PERFIL EN ESPAOL Ttulo: CONSERVACIN Y ALARGAMIENTO DE LA VIDA TIL DE LOS ALIMENTOS La empresa que demanda esta tecnologa es uno de los mayores productores de zumos de Espaa, mantenindose fiel durante aos a su objetivo de fabricar alimentos sanos, nutritivos y naturales. Es una empresa comprometida con ofrecer a sus clientes un producto de calidad en el que se preserven las cualidades naturales de la fruta. La empresa est buscando nuevas tcnicas de conservacin y alargamiento de la vida til de los alimentos ya sea mediante envasado asptico, atmsfera modificada o aditivos antimicrobianos.

322

Ref: ES_28338

Technology Request

Title: BIODEGRADABLE FILMS FOR PACKAGING WITH DIRECT CONTACT WITH OILY FOODS GREFUSA is o of the top European companies in the area of production and distribution of Snacks, Potato Chips and Nuts. GREFUSA products are available in all main distribution channels in Spain and, internationally, are available in Europe, America, Africa and Asia. Our own exclusive technological developments in production and packaging make the difference between GREFUSA and the rest of its competitors. Very well known brands such as Snatt s, Mistercorn, Mix 5, El Piponazo, Pipa G and Gublins are unique and exclusive products in the market. GREFUSA is a worldwide technological reference in the food sector. The wide expertise in the snacks production along with a continuous investment in R D and communication, result in a product range adapted to the market trends. Biodegradable films developed for the vertical packaging machines. T his film must be a OTR = 100 cc/m2*day and MVTR= 1 gr. /m2 * day PERFIL EN ESPAOL Ttulo: FILMS BIODEGRADABLES PARA ENVASES EN CONTACTO DIRECTO CON LOS ALIMENTOS ACEITOSOS Grefusa es una de las principales empresas en el rea de produccin y distribucin de Snacks, patatas fritas y frutos secos. Sus productos estn disponibles en todos los principales canales de distribucin en Espaa e internacionalmente, estn disponibles en Europa, Amrica, frica y Asia. Nuestro exclusivo desarrollo tecnolgico en la produccin y envasado marca la diferencia entre Grefusa y el resto de sus competidores. Algunas de sus marcas ms conocidas son Snatt, Mistercorn, Mix 5, El Piponazo, Pipa G y Gublins. Grefusa es una referencia tecnolgica mundial en el sector alimentario. La amplia experiencia en la produccin de snacks, junto con una continua inversin en I+D y comunicacin, da como resultado una amplia gama de productos adaptados a las tendencias del mercado. La empresa demanda un film biodegradable para las mquinas de envasado vertical. Este film debe tener un OTR = 100 cc/m2*da y un MVTR= 1 gr. /m2 * da.

323

Ref: IT_28526

Technology Request

Title: INNOVATIVE TECHNOLOGY OF INSPECTION Design and manufacturing of x-ray inspection machines, specialising for food production lines:detection of foreign bodies Basing on our long and wide expertise on design and manufacturing x ray inspection machines, we look for others technologies to integrate or substitute x ray for same applications or new market segment of food industry. We are also looking for commercial partners or o.e.m. for distribution. PERFIL EN ESPAOL Ttulo: TECNOLOGA DE INSPECCIN INNOVADORA Diseo y fabricacin de mquinas de inspeccin por rayos X para lneas de produccin alimentaria: deteccin de materiales extraas. Partiendo de nuestra amplia experiencia en el diseo y la fabricacin de mquinas de inspeccin por rayos X buscamos otras tecnologas para integrar o sustituir los rayos X en las mismas aplicaciones o en nuevos segmentos de mercado del sector alimentario. Asimismo, buscamos socios comerciales o fabricantes de equipos originales para su distribucin.

324

Ref: ES_28774

Technology Request

Title: FILM OR PACKING WHICH PROVIDES PRESERVATIVES AND ANTIOXIDANT SUBSTANCES. The Spanish company which requests this technology is a groundbreaking company in the production of handmade desserts made from quince and other fruits. The plastic molecules migrate to the product over the time while the packing is degenerated. The company tries to exploit this phenomenon to provide preservatives and antioxidant substances to the product so as to extend the average life of the product. The company is looking for a packing provider with this technology included and it must work at least during 6 months. PERFIL EN ESPAOL Ttulo: ENVASE O FILM QUE APORTE CONSERVANTES Y ANTIOXIDANTES AL PRODUCTO La empresa espaola que demanda esta tecnologa es una importante productora de postres artesanales de membrillo y otras frutas. En los envases actuales, las molculas del plstico migran hacia el producto con el paso del tiempo degenerndose el envase. La empresa pretende aprovechar este fenmeno para aportar progresivamente conservantes y antioxidantes al producto de manera que se pueda alargar la vida media del producto. La empresa est buscando un suministrador de envases con conservantes y antioxidantes incluidos y que garanticen al menos un periodo mnimo de funcionamiento de 6 meses.

325

Ref: ES_28979

Technology Request

Title: CUSTOMIZED AND AUTOMATIZED SOLUTIONS FOR PRODUCTION AND PACKING LINES IN THE SWEET INDUSTRY. The company was created in 1950. Its main core business consists in manufacturing and distributing the following products among others: chewy candy, hard candy, liquorice, chewing gumbelts and jellies. The company characterises itself for placing QUALITY as its top priority thus achieving with this one of its basic objectives: CLIENTS' satisfaction. Only with the union of both these criteria we are able to offer a product in accordance with the nowadays' demands. Our human and technical teams, motivated by the reception of our products, have developed their capacities whilst always aiming for INNOVATION and DIFFERENTIATION as sustaining bases of our activity. The company is interested in finding solutions for the automatization of its production processes. More precisely, these solutions must fit in the production and packaging lines. Due to the company's wide product range (chewy, hard candies, jellies, caramels...), they look for adapted solutions for each line: in production lines there must be installed and centralized control systems, inspection and weighing systems. In the packing line, bulk and individual packaging systems are sought and also small amounts packaging automatized processes. New packaging materials are sought too. PERFIL EN ESPAOL Ttulo: SOLUCIONES PERSONALIZADAS Y AUTOMATIZADAS PARA LA PRODUCCIN Y LNEAS DE ENVASADO EN LA INDUSTRIA DEL DULCE. El negocio principal de la empresa se centra en la fabricacin y distribucin de los siguientes productos: caramelos masticables, chicles, regaliz, y jaleas. La empresa siempre se ha caracterizado por su poltica de Calidad como prioridad, logrando con este uno de sus objetivos bsicos: la satisfaccin de los clientes. La empresa est interesada en la bsqueda de soluciones para la automatizacin de sus procesos de produccin. Estas soluciones deben encajar en las lneas de produccin y envasado. Debido a la amplia gama de productos de la empresa (caramelos, gelatinas, chicles...), buscan soluciones adaptadas a cada una de las lneas: en las lneas de produccin debe ser instalado un sistema de control, de inspeccin y de pesaje centralizado. En la lnea de envasado tambin se busca un sistema de envasado tanto para material a granel como para envasado individual. Tambin se buscan nuevos materiales para envases.

326

Ref: ES_29063

Technology Request

Title: TECHNOLOGY TO GET VACUUM-PACKED ALMONDS Zaragoza Almendras, S.A (ZARAL) is a Spanish company devoted to almond processing, for 50 years. The company has progressed according with the market needs. Nowadays, its activity is focused to almond processing with or without peel, and manufactured products derived from almonds: sliced almonds, granite, flour,... Our main products of application are ice-creams, cakes, nougat candies or nuts. ZARAL is now increasing its market in France, Germany and Italy. ZARAL has a Quality Department and we are interested in develop R+D projects. We have two vertical packaging machines and we can get packaged almonds in modified atmosphere: less than 4% of Oxygen (MAP, Modified Atmosphere Packaging). We have 10, 5 or 1kg packs. Our next objective is to vacuum-pack our almonds. We would like to know more about this technology and which is the percentage of O2 allowed in a vacuum-pack. PERFIL EN ESPAOL Ttulo: TECNOLOGA PARA ENVASAR ALMENDRAS AL VACO Zaragoza Almendras S.A. (ZARAL) es una empresa espaola que se dedica al procesado de almendra desde hace 50 aos. La empresa ha ido evolucionando en funcin de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cscara, y en la fabricacin de productos derivados de la almendra, trozos de almendra, harinasSus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. La empresa est buscando tecnologa para envasar almendras al vaco.

327

Ref: ES_29065

Technology Request

Title: ALMOND PASTEURIZATION WITH VAPOUR. Zaragoza Almendras, S.A (ZARAL) is a Spanish company devoted to almond processing, for 50 years. The company has progressed according with the market needs. Nowadays, its activity is focused to almond processing with or without peel, and manufactured products derived from almonds: sliced almonds, granite, flour,... Our main products of application are ice-creams, cakes, nougat candies or nuts. ZARAL is now increasing its market in France, Germany and Italy. We are interested in news technologies for almonds pasteuration, using vapour or other related techniques. We would like to found a partner with experience in this kind of processes. PERFIL EN ESPAOL Ttulo: PASTEURIZACIN DE ALMENDRA MEDIANTE VAPOR Zaragoza Almendras S.A. (ZARAL) es una empresa espaola que se dedica al procesado de almendra desde hace 50 aos. La empresa ha ido evolucionando en funcin de las necesidades del mercado. En la actualidad su actividad se en funcin de las necesidades del mercado. En la actualidad su actividad se centra en el procesado de la almendra con o sin cscara, y en la fabricacin de productos derivados de la almendra, almendras laminadas, almendras granuladas, harinasSus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. La empresa est interesada en nuevas tecnologas para la pasteurizacin de almendras usando vapor u otras tcnicas relacionadas.

328

Ref: ES_29160

Technology Request

Title: FACILITIES AND MATERIAL TO RUN EXPERIMENTS Ramn Vizcano is the leading company and pioneer in Spain for the design, manufacture and installation of systems and services in relation to temperature control and its services. Its activity focuses on the agri-food sectors(meat, fruit and vegetable, dairy, beverages and fishing), logistics and industrial processes. " Facilities to run experiments on drying, freezing and ripening processes. " Sensors to determine water activity, salt content and other biochemical parameters. " Know-how about drying and ripening processes (drying cycles, air flow homogeneity, etc). " Improvements on food freezing (HPU technology, etc) PERFIL EN ESPAOL Ttulo: INSTALACIONES Y MATERIALES PARA REALIZAR EXPERIMENTOS. Ramn Vizcano es una empresa pionera y lder en Espaa en el desarrollo, la fabricacin y la instalacin de sistemas y servicios relacionados con el control de temperatura y sus actividades asociadas. Su actividad se centra en los sectores agroalimentario (carnes, frutas y verduras, productos lcteros, bebidas y pescados), logstico e industrial. Instalaciones para realizar experimentos en procesos de curado, congelacin y maduracin. Sensores para determinar la actividad, el contenido salino y otros parmetros bioqumicos del agua. Know-how sobre procesos de curado y maduracin (ciclos de curado, homogeneidad del flujo de aire, etc.). Mejoras en los procesos de congelacin de alimentos (tecnologa HPU, etc.)

329

Ref: IT_29273

Technology Request

Title: PACKAGING TECHNOLOGY TO EXTEND THE SHELF LIFE OF BUTTER AND ALMOND MADE SWEETS. The SME manufactures and sells butter biscuits, almond sweets and fruit tarts with no addition of chemical preservants or colourants. An Italian SME produces butter biscuits, almond sweets and fruit tarts, choosing only the best natural raw materials (butter, sugar, flour), with no addition of preservants or colourants. Aiming at extending its markets to northern Europe and out of Europe, the company is looking for a new packaging technology ensuring a longer shelf life to its sweets, while keeping their feature of products made of only natural ingredients. The shelf-life increase is especially important for almond sweets (the goal would be an extension of about 50%), at present suffering of the shortest shelf-life. The technology sought must be suitable both for multiple portion packs and single portion packs to be sold as snacks. Technical Specifications / Specific technical requirements: The technology sought should allow extension of the shelf life up to the following limits: - 12 months for biscuits - from 7 months to 12 months for almond sweets (the upper bound concerning sweets made of a special dough called pasta reale) - 9 months for tartes PERFIL EN ESPAOL Ttulo: TECNOLOGA DE ENVASADO PARA AMPLIAR LA VIDA TIL DE CARAMELOS DE ALMENDRA Y MANTEQUILLA. Una PYME italiana produce galletas de mantequilla, caramelos de almendra y pasteles de fruta elaborados a partir de las mejores materias primas (mantequilla, azcar, harina) y sin aditivos conservantes ni colorantes La empresa busca nuevas tecnologas de envasado que garanticen una vida til mayor para sus productos sin perjudicar al hecho de que se fabrican nicamente con ingredientes naturales.

330

Ref: ES_29293

Technology Request

Title: PACKAGING AND PRESERVATION TECHNOLOGIES FOR VEGETABLE FIFTH RANGE. The company is settled in Spain, producer of vacuum packed vegetables and cooked pulses for more than 25 years. We are very specialized and we look after the quality of our products. We are interested in packaging and preservation technologies for vegetables products. e are a very innovative company specializing in products for fifth range. We offer fresh vegetables with all their color and flavor, ready for use packed in vacuum packed or Doypack system. This is a new concept of packaging that make possible to keep the product standing up in the refrigerator once opened. Our aim is to continue offering the best products, and improving our processes to offer consumers achieve healthy products with the highest quality and maximum security. We have a I+D+i department and a I+D+i management system certified under the standard UNE 166002. Currently we have implemented several actions related to new product development and improved efficiency in existing processes. Therefore we have been awarded with the ISO9001:2000 and the EFSIS BRC, IFS. Our aim is to continue offering the best products. Following this policy, we invest in Research, Development and Investigation in cooperation with the main food technology laboratories in Spain. We are also members of the association "5 al da" (www.5aldia.com) known in England as "5 a day" or in Germany as "5 am tag", knowing the importance of a healthy food in the world of today. PERFIL EN ESPAOL Ttulo: TECNOLOGAS DE ENVASADO Y CONSERVACIN PARA VERDURAS DE QUINTA GAMA. Nuestra empresa, con base en Espaa, se ha dedicado a la produccin de verduras envasadas al vaco y legumbres cocinadas durantes ms de 25 aos. Contamos con un profundo nivel de especializacin y cuidamos al mximo la calidad de nuestros productos. Nuestra empresa est interesada en tecnologas de conservacin y envasado para productos vegetales. Somos una empresa con un marcado carcter innovador que se especializa en productos de quinta gama. Ofrecemos verduras frescas envasadas al vaco o mediante el sistema Doypack y listas para el consumo que conservan todo su color y sabor. Doypack es un nuevo sistema que permite conservar productos en el frigorfico una vez abiertos.

331

Ref: ES_29296

Technology Request

Title: FILLING SYSTEM OF RIGID PLASTIC PACKAGING 10 AND 25 LITERS FOR PASTEURIZED MILK, OR ALTERNATIVES TO THESE CONTAINERS AND ITS FILLING SYSTEM. Our company manufactures dairy products, mainly pasteurised fresh milk made from the milk of our own controlled livestock. HTST pasteurized milk packaged in plastic drums of 10 and 25 liters. We seek a system of filling and sealing of these containers for low yields, or some alternative packaging and its own system of filling. Part of our HTST pasteurized milk will be packaged in plastic drums of 25 liters capacity, to a lesser extent also in packs of 10 liters, being destined in both cases to the catering in general. We seek a system of filling and sealing of these containers for low yields, or some alternative packages of equal or similar volume and its own new system of filling like, for example, bag in box . PERFIL EN ESPAOL Ttulo: SISTEMA DE LLENADO DE ENVASES DE PLSTICO RGIDO DE 10 Y 25 LITROS DE LECHE PASTEURIZADA, O ALTERNATIVAS A ESTOS ENVASES Y SU SISTEMA DE LLENADO. Envasado de leche pasteurizada HTST en bidones de plstico de 10 y 25 litros. Buscamos un sistema de llenado y cierre de estos envases para bajas producciones, o bien unos envases alternativos, junto con su propio nuevo sistema de llenado. Una parte de nuestra produccin de leche pasteurizada HTST se va a envasar en bidones de plstico de 25 litros de capacidad, tambin en menor proporcin en envases de 10 litros, siendo destinada en ambos casos a la restauracin colectiva y hostelera en general. Buscamos un sistema de llenado y cierre de estos envases para bajas producciones, o bien unos envases alternativos de igual o similar volumen, junto con su propio nuevo sistema de llenado.

332

Ref: ES_29300

Technology Request

Title: BUTTER PACKAGING MADE BY THE TRADITIONAL METHOD WITH SMALL LOTS, SEARCHING FOR A PACKAGING AND FILLING SYSTEM. Our company manufactures dairy products, mainly pasteurised fresh milk made from the milk of our own controlled livestock. Packaging butter in heat-sealed plastic cups. We seek a system of filling and sealing of these containers for low yields, or some alternative packaging together with its own new system of filling. Packaging butter in heat-sealed plastic cups. We seek a system of filling and sealing of these containers for small lots, or some alternative packaging and its own new system of filling. It is necessary that the package allows its closure after the initial opening, ie, to incorporate and allow the subsequent placement of a cover top after opening. PERFIL EN ESPAOL Ttulo: ENVASADO DE MANTEQUILLA ELABORADA POR EL MTODO TRADICIONAL CON LOTES PEQUEOS, BSQUEDA DE ENVASES Y SISTEMA DE LLENADO. Envasado de mantequilla en tarrinas de plstico termoselladas. Buscamos un sistema de llenado y cierre de estos envases para bajas producciones, o bien unos envases alternativos junto con su propio nuevo sistema de llenado. Envasado de mantequilla en tarrinas de plstico termoselladas. Buscamos un sistema de llenado y cierre de estos envases para bajas producciones, o bien unos envases alternativos junto con su propio nuevo sistema de llenado. Es necesario que el envase permita su cierre tras la apertura inicial, es decir, que incorpore y permita la colocacin de una tapa.

333

Ref: ES_29312

Technology Request

Title: NEW TECHNOLOGIES TO OBTAIN ALMOND EXTRA THIN FLOUR. Zaragoza Almendras, S.A. (ZARAL) ia a Spanish company devoted to almond prodessing, for 50 years. The company has progressed according with the market needs. Nowadays, its activity is focused to almond processing with or without peel, and manufactured products derived from almonds: sliced almonds, granite, flour,... Our products of application are ice-creams, cakes, nougat candies or nuts. ZARAL is now increasing its market in France, Germany and Italy. We are interested in new technologies to obtain almonds extra thin flour. We need to obtain a grain size of 1 mm or less. Zaragoza Almendras, S.A. (ZARAL) ia a Spanish company devoted to almond prodessing, for 50 years. The company has progressed according with the market needs. Nowadays, its activity is focused to almond processing with or without peel, and manufactured products derived from almonds: sliced almonds, granite, flour,... Our products of application are ice-creams, cakes, nougat candies or nuts. ZARAL is now increasing its market in France, Germany and Italy. PERFIL EN ESPAOL Ttulo: NUEVAS TECNOLOGAS PARA OBTENER HARINA DE ALMENDRA EXTRA FINA. Zaragoza Almendras S.A. (ZARAL) es una empresa espaola que se dedica al procesado de almendra desde hace 50 aos. La empresa ha ido evolucionando en funcin de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cscara, y en la fabricacin de productos derivados de la almendra, trozos de almendra, harinasSus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. Estamos interesados en las nuevas tecnologas para obtener harina de almendras extra fina. Necesitamos obtener un grano de tamao de 1 mm o menos.

334

Ref: ES_29314

Technology Request

Title: METHODS TO AVOID CONTAMINATION WITH INSECTS BEFORE AND AFTER ALMONDS PROCESSING. Zaragoza Almendras, S.A. (ZARAL) is a Spanish company devoted to almond processing for 50 years. The company has progressed according with the market needs. Nowadays, its activity is focused to almond processing with or without peel, and manufactured products derived from almonds: sliced almonds, granite, flour,... Our main products of application are ice-creams, cakes, nougat candies or nuts. Zaral is now increasing its market in France, Germany and Italy. We are interested in new technologies about elimination of insects before and after almonds processing. Zaragoza Almendras, S.A. (ZARAL) is a Spanish company devoted to almond processing for 50 years. The company has progressed according with the market needs. Nowadays, its activity is focused to almond processing with or without peel, and manufactured products derived from almonds: sliced almonds, granite, flour,... Our main products of application are ice-creams, cakes, nougat candies or nuts. Zaral is now increasing its market in France, Germany and Italy. PERFIL EN ESPAOL Ttulo: MTODOS PARA EVITAR LA CONTAMINACIN CON INSECTOS ANTES Y DESPUS DEL PROCESAMIENTO DE LA ALMENDRA Zaragoza Almendras S.A. (ZARAL) es una empresa espaola que se dedica al procesado de almendra desde hace 50 aos. La empresa ha ido evolucionando en funcin de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cscara, y en la fabricacin de productos derivados de la almendra, trozos de almendra, harinasSus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. Estamos interesados en nuevas tecnologas para la eliminacin de insectos antes y despus del procesado de la almendra.

335

Ref: ES_29315

Technology Request

Title: NEW PROCESS TO PEEL ALMONDS. Zaragoza Almendras, S.A. (ZARAL) is a company devoted to almond processing, for 50 years. The company has progressed according with the market needs. Nowadays, its activity is focused to almond processing with or without peel. Our products of application are ice-creams, cakes, nougat candies or nuts. ZARAL is now increasing its market in France, Germany and Italy. Zaral works with peeled almonds for ice-creams, cakes or candies. The company is looking for new technologies to the peeling step of the process. Zaragoza Almendras, S.A. (ZARAL) is a Spanish company devoted to almond processing for 50 years. The company has progressed according with the market needs. Nowadays, its activity is focused to almond processing with or without peel, and manufactured products derived from almonds: sliced almonds, granite, flour,... Our main products of application are ice-creams, cakes, nougat candies or nuts. Zaral is now increasing its market in France, Germany and Italy. PERFIL EN ESPAOL Ttulo: NUEVOS PROCESOS PARA EL PELADO DE LA ALMENDRA Zaragoza Almendras S.A. (ZARAL) es una empresa espaola que se dedica al procesado de almendra desde hace 50 aos. La empresa ha ido evolucionando en funcin de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cscara, y en la fabricacin de productos derivados de la almendra, trozos de almendra, harinasSus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. Zaral trabaja con almedras peladas para helados, tartas o pasteles. La empresa est buscando nuevas tecnologa para el proceso de pelado.

336

Ref: ES_29316

Technology Request

Title: NEW PROCESS TO OBTAIN THIN NUTS FLOUR. Zaragoza Almendras, S.A. (ZARAL) is a company devoted to almond processing, for 50 years. The company has progressed according with the market needs. Nowadays, its activity is focused to almond processing with or without peel. Our products of application are ice-creams, cakes, nougat candies or nuts. ZARAL is now increasing its market in France, Germany and Italy. We are looking for new technologies to obtain thin flour from nuts. We need a small grain size, aproximately 1 mm. Zaragoza Almendras, S.A. (ZARAL) is a Spanish company devoted to almond processing for 50 years. The company has progressed according with the market needs. Nowadays, its activity is focused to almond processing with or without peel, and manufactured products derived from almonds: sliced almonds, granite, flour,... Our main products of application are ice-creams, cakes, nougat candies or nuts. Zaral is now increasing its market in France, Germany and Italy. PERFIL EN ESPAOL Ttulo: NUEVO PROCESO PARA OBTENER HARINA FINA DE LAS NUECES Zaragoza Almendras S.A. (ZARAL) es una empresa espaola que se dedica al procesado de almendra desde hace 50 aos. La empresa ha ido evolucionando en funcin de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cscara, y en la fabricacin de productos derivados de la almendra, trozos de almendra, harinasSus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. Estamos buscando nuevas tecnologas para obtener una harina fina de las nueces. Necesitamos que el tamao de grano sea pequeo, de aproximadamente 1 mm.

337

Ref: ES_29334

Technology Request

Title: PLASTIC MATERIAL WITH ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES FOR FOOD PACKAGING Jumel Alimentaria S. A., characterized as small and medium enterprises within the food sector, with long experience in the development, packaging and commercialization of jams, marmalades, creams, jellies and sauces, is undergoing its products have adverse influence such factors as (light, heat, temperature, oxidation, microbial attack, etc..) affecting the quality and shelf life of these. The sensitivity of these foods to microbiological growth and other external factors that motivate the expiry dates of their products in shorter times than desired. Jumel Alimentaria S. A, has found that consumers are more demanding, seeking more nutritious food, more quality and to provide all the necessary elements to maintain a balanced diet. For this reason, the search for new application techniques that enhance and extend the nutritional, organoleptic and sensory, with great confidence contamination during the process of preserving and marketing, will favourably respond positively in the development of new products with some of the innovative technologies. For all this, we issue the search for the following aspects in preparing our products. A Spanish company is looking for plastic (PET bottles or PP) which incorporate antimicrobial and antioxidant active material for the packaging of sauces and jams. PERFIL EN ESPAOL Ttulo: MATERIAL PLSTICO CON PROPIEDADES ANTIOXIDANTES Y ANTIMICROBIANAS PARA EL ENVASADO DE ALIMENTOS Jumel Alimentaria S. A., caracterizada como pequea y mediana empresa con larga trayectoria en la elaboracin y comercializacin de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. Necesitamos un tipo de plstico (PET, PP) que incorpore material activo antioxidante y antimircrobiolgico para el envasado de mermeladas y salsas.

338

Ref: ES_29335

Technology Request

Title: VACUUM EMULSION MACHINES FOR PREPARING SAUCES Jumel Alimentaria S. A., characterized as small and medium enterprises within the food sector, with long experience in the development, packaging and commercialization of jams, marmalades, creams, jellies and sauces, is undergoing its products have adverse influence such factors as (light, heat, temperature, oxidation, microbial attack, etc..) affecting the quality and shelf life of these. The sensitivity of these foods to microbiological growth and other external factors that motivate the expiry dates of their products in shorter times than desired. Jumel Alimentaria S. A, has found that consumers are more demanding, seeking more nutritious food, more quality and to provide all the necessary elements to maintain a balanced diet. For this reason, the search for new application techniques that enhance and extend the nutritional, organoleptic and sensory, with great confidence contamination during the process of preserving and marketing, will favourably respond positively in the development of new products with some of the innovative technologies. A Spanish company is looking for suppliers of machines (emulsion), especially working on vacuum for the preparation of sauces, emulsified dressing. PERFIL EN ESPAOL Ttulo: MAQUINARA DE EMULSIN EN VACO PARA LA PREPARACIN DE SALSAS Jumel Alimentaria S. A., caracterizada como pequea y mediana empresa con larga trayectoria en la elaboracin y comercializacin de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. Una empresa espaola est buscando proveedores de maquinaria (emulsin) para trabajar en vaco en la preparacin de salsas.

339

Ref: ES_29336

Technology Request

Title: PACKAGING MACHINES FOR SAUCES AND JAMS Jumel Alimentaria S. A., characterized as small and medium enterprises within the food sector, with long experience in the development, packaging and commercialization of jams, marmalades, creams, jellies and sauces, is undergoing its products have adverse influence such factors as (light, heat, temperature, oxidation, microbial attack, etc..) affecting the quality and shelf life of these. The sensitivity of these foods to microbiological growth and other external factors that motivate the expiry dates of their products in shorter times than desired. Jumel Alimentaria S. A, has found that consumers are more demanding, seeking more nutritious food, more quality and to provide all the necessary elements to maintain a balanced diet. For this reason, the search for new application techniques that enhance and extend the nutritional, organoleptic and sensory, with great confidence contamination during the process of preserving and marketing, will favourably respond positively in the development of new products with some of the innovative technologies. A Spanish company is looking for suppliers of machines (packaging) for sauces and jams (formats: single dose sachets, jars and bottles). PERFIL EN ESPAOL Ttulo: MAQUINARIA DE ENVASADO PARA SALSAS Y MERMELADAS Jumel Alimentaria S. A., caracterizada como pequea y mediana empresa con larga trayectoria en la elaboracin y comercializacin de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. La empresa est buscando proveedores de mquinas de envasado para salsas y mermeladas en los siguientes formatos: sobres monodosis, tarros y frascos.

340

Ref: ES_29339

Technology Request

Title: IN-LINE MEASURING EQUIPMENT FOR FOREIGN BODIES Jumel Alimentaria S. A., characterized as small and medium enterprises within the food sector, with long experience in the development, packaging and commercialization of jams, marmalades, creams, jellies and sauces, is undergoing its products have adverse influence such factors as (light, heat, temperature, oxidation, microbial attack, etc..) affecting the quality and shelf life of these. The sensitivity of these foods to microbiological growth and other external factors that motivate the expiry dates of their products in shorter times than desired. Jumel Alimentaria S. A, has found that consumers are more demanding, seeking more nutritious food, more quality and to provide all the necessary elements to maintain a balanced diet. For this reason, the search for new application techniques that enhance and extend the nutritional, organoleptic and sensory, with great confidence contamination during the process of preserving and marketing, will favourably respond positively in the development of new products with some of the innovative technologies. A Spanish company is looking for foreign bodies analyzers useful for bottle packaging line of jams and sauces. PERFIL EN ESPAOL Ttulo: EQUIPO DE MEDICIN EN LNEA DE CUERPOS EXTRAOS Jumel Alimentaria S. A., caracterizada como pequea y mediana empresa con larga trayectoria en la elaboracin y comercializacin de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. La empresa est buscando analizadores de cuerpos extraos de utilizables en la lnea de envasado de botellas de salsas y mermeladas.

341

Ref: ES_29358

Technology Request

Title: PRIVATE EQUITY FOR TECHNOLOGY-BASED COMPANIES (TBCS) INTO THE BIO SECTOR. B-Able's goal is to create and manage technology-based companies (TBCs) into the Bio sector (Biotechnology, Biomedicine and Bioengineering) from private funding resources (Private Equity). Main tasks: Technological surveillance, Business Plan development and analysis, risk management, corporate structure definition and implementation, investors fund creation, human resources recruitment and management of each created TBC (www.b-able.es). Looking for technologies, products, services, etc... into the Bio sector that require a partner specialized in management, development and finance areas. The aim is to get that the project reachs commercial value when included to the markets. PERFIL EN ESPAOL Ttulo: FINANCIACIN PRIVADA PARA EMPRESAS DE BASE TECNOLGICA (EBTS) EN EL SECTOR BIO. El objetivo de B-Able es crear y gestionar empresas de base tecnolgica (EBTs) en el sector bio (biotecnologa, biomedicina y bioingeniera) mediante recursos financieros privados. Funciones principales: vigilancia tecnolgica, anlisis y desarrollo del plan de negocio, gestin de riesgos, definicin y aplicacin de la estructura social, creacin de un fondo de inversin, contratacin de recursos humanos y gestin de las EBTs creadas. Buscamos tecnologas, productos, servicios, etc., dentro del sector bio, que precisen de un socio especializado en gestin, desarrollo y finanzas. El fin buscado es que el proyecto adquiera valor comercial cuando llegue al mercado.

342

Ref: ES_29378

Technology Request

Title: LIFE EXTENTION TECHNOLOGIES FOR BOTH FRESH MUSHROOMS AND CANNED MUSHROOMS The Riberebro Group a leading manufacturer of canned vegetables is looking for technological partners to improve the various quality aspects of the Group s products. Riberebro unites several family run businesses with an established track record of delivering quality products. The Group carries several well-known trade marks and continuously brings highly innovative products to market. Headquartered in La Rioja, the Group has four plants in Spain in addition to overseas production facilities. The company seeks a solutions whose paramount objective is the improvement of the life span of mushrooms both in terms of frech products as well as shelf life. The life span of fresh mushrooms isvery short and the deterioration is quick and consumption must take place within approximately 7 days. Hence, any technique which allows to extend or improve the conservation period and thus the life expectancy of mushrooms is requested. The life expectancy also has a direct impact on food security, both for the manufacturer and the consumer. An extended life span would benefit both. Hence, the company is interested in any conservation methods and technologies (production, packaging, processing) which might be efficient for the extended preservation of mushrooms. PERFIL EN ESPAOL Ttulo: TECNOLOGAS PARA LA EXTENSIN DE LA VIDA TIL EN CHAMPIONES FRESCOS Y EN CONSERVA. El Grupo Riberebro, lder en la fabricacin de conservas vegetales, busca socios tecnolgicos para mejorar distintos aspectos relativos a la calidad de los productos del Grupo. Riberebro rene a varias industrias familiares con una trayectoria consolidada en la elaboracin de productos de calidad. El Grupo comercializa varias marcas de prestigio y lanza al mercado productos nuevos e innovadores de forma continua. Con sede en La Rioja, cuenta con cuatro fbricas en Espaa y varias plantas de produccin en el extranjero. La empresa busca soluciones destinadas primordialmente a incrementar la supervivencia de los championes, es decir, al aumento de su caducidad como productos frescos y de su vida til de almacenamiento.

343

Ref: ES_29379

Technology Request

Title: ALTERNATIVE SOLUTIONS FOR WASHING/WHITENING OF VEGETABLES WITHOUT THE USE OF SULPHUROUS The Riberebro Group a leading manufacturer of canned vegetables is looking for technological partners to improve the various quality aspects of the Group s products. Riberebro unites several family run businesses with an established track record of delivering quality products. The Group carries several well-known trade marks and continuously brings highly innovative products to market. Headquartered in La Rioja, the Group has four plants in Spain in addition to overseas production facilities. At present vegetables such as mushrooms, White beans, chickpea, potato, chard, soy and others are treated with methabisulfato liberating SO2 with the aim to avoid the darkening of the vegetables. On the other hand SO2 can cause allergic reaction and will likely be prohibited in order to adhere to food security standards. Therefore, the company is looking for a solution which will carry out the whitening process without the use of SO2. The company contemplates an enzyme based solution, but is open towards other approaches. It would not only allow us to reduce the exposure to allegies, but also enable us to produce a natural and healthier product. The solution should be economically viable. PERFIL EN ESPAOL Ttulo: SOLUCIONES ALTERNATIVAS PARA EL BLANQUEADO/ESCALDADO DE VEGETALES SIN UTILIZAR SULFUROSOS. En la actualidad, los vegetales como el champin, la alubia blanca, el garbanzo, la patata, el cardo y la soja, entre otros, reciben un tratamiento con metabisulfato para evitar su oscurecimiento que libera SO2. No obstante, el SO2 puede provocar reacciones alrgicas, por lo que es probable que se prohba para cumplir con los estndares en materia de seguridad alimentaria. As las cosas, la empresa busca una solucin para llevar a cabo el proceso de escaldado sin utilizar SO2. La empresa considera posible una solucin enzimtica, pero no descarta otros enfoques. No slo podramos reducir as el riesgo de alergias, sino que, adems, estaramos en disposicin de sacar al mercado productos ms sanos y naturales. La solucin debe ser econmicamente viable.

344

Ref: ES_29380

Technology Request

Title: EQUIPMENT FOR GLASS PACKAGING APPLICABLE FOR VEGETABLE PRODUCTS SUCH AS SPINACH, CARROT STICKS OR CELERY STICKS The Riberebro Group a leading manufacturer of canned vegetables is looking for technological partners to improve the various quality aspects of the Group s products. Riberebro unites several family run businesses with an established track record of delivering quality products. The Group carries several well-known trade marks and continuously brings highly innovative products to market. Headquartered in La Rioja, the Group has four plants in Spain in addition to overseas production facilities. The company is looking for a solution which will enable it to package a number of specific vegetable products into glass bottles. PERFIL EN ESPAOL Ttulo: EQUIPO PARA ENVASADO EN VIDRIO, APLICABLE A PRODUCTOS VEGETALES COMO ESPINACAS, BARRITAS DE ZANAHORIA O PALITOS DE APIO. El Grupo Riberebro, lder en la fabricacin de conservas vegetales, busca socios tecnolgicos para mejorar distintos aspectos relativos a la calidad de los productos del Grupo. Riberebro rene a varias industrias familiares con una trayectoria consolidada en la elaboracin de productos de calidad. El Grupo comercializa varias marcas de prestigio y lanza al mercado productos nuevos e innovadores de forma continua. Con sede en La Rioja, cuenta con cuatro fbricas en Espaa y varias plantas de produccin en el extranjero. La empresa busca una solucin que permita el empaquetado de varios productos vegetales especficos en envases de vidrio.

345

Ref: ES_29382

Technology Request

Title: EQUIPMENT FOR DETERMINATION OF HUMIDITY IN MUSHROOMS FOR ON-GOING PROCESSES. The Riberebro Group a leading manufacturer of canned vegetables is looking for technological partners to improve the various quality aspects of the Group s products. Riberebro unites several family run businesses with an established track record of delivering quality products. The Group carries several well-known trade marks and continuously brings highly innovative products to market. Headquartered in La Rioja, the Group has four plants in Spain in addition to overseas production facilities. The mushrooms by means of its composition contain a large percentage of water. As this affects the end product negatively, the elevated water content potentially poses a problem for the processing. With regards to size, mushrooms vary significantly and as such the percentage of water which further complicates the matter. The company is interested in solutions/equipment which will allow it to control, determine and measure the humidity level in the mushrooms during the processing. PERFIL EN ESPAOL Ttulo: EQUIPO PARA DETERMINAR LA HUMEDAD DE LOS CHAMPIONES DURANTE TODO EL PROCESADO. Los championes contienen un gran porcentaje de agua en su composicin. Esta caracterstica afecta negativamente al producto final, ya que el elevado contenido en agua puede suponer un problema durante el procesado. Adems, el tamao de los championes vara de forma considerable, y con l el porcentaje de agua que contienen, lo que no hace sino complicar ms la cuestin. La empresa est interesada en soluciones/equipos que permitan controlar, determinar y medir el nivel de humedad de los championes durante su procesado.

346

Ref: ES_29407

Technology Request

Title: INNOVATIVE PACKAGING OR LABEL FOR CONSUMERS A Spanish company is looking for a sort of label or packaging that provides consumers with information about product quality along its shelf-life. The solution must be suitable for ready to eat cured meat. Proposed technologies can be commercially available or under development. The company is open to different kinds of cooperation, depending on the development stage of the proposed solution. Besides the exigent law concerning food quality and safety, it is also important to take into account consumer demands. Nowadays, consumers are concerned about food safety and quality, therefore concerned about those parameters that ensure these two aspects; they want to be sure that food products are in good state of conservation and keep their inherent organoleptic properties. In some fresh products, the only information available for consumers related to quality is (besides nutritional information) the expiration date of the product which doesn t provide enough information about safety and quality parameters. The package or label should indicate the expiration date of the product and show safety and quality parametersof the product. The sought solution should measure the parameters that influence safety and quality properties. In particular, it should measure at least salinity and humidity rates, microbiologic rate and parameters related to rancidity. In addition those parameters that are required by the label Traditional Speciality Guaranteed (TSG). After measuring these parameters, the solution must translate this information into an easy and understandable message for consumers; for example colours or symbols. The technology sought could be either a food packaging or a label able to measure the parameters above mentioned and able to provide consumers with any additional information about the quality of the product. PERFIL EN ESPAOL Ttulo: INNOVADOR ENVASE O ETIQUETA PARA LOS CONSUMIDORES. Una empresa espaola est buscando una especie de etiqueta o embalaje que ofrezca a los consumidores informacin sobre la calidad del producto a lo largo de su vida til. La solucin debe ser adecuada para el jamn curado. La tecnologa propuesta puede estar comercialmente disponible o bajo desarrollo. La empresa est abierta diferentes tipos de cooperacin, dependiendo de la fase de desarrollo de la solucin propupesta.

347

Ref: ES_29408

Technology Request

Title: NON DESTRUCTIVE TECHNOLOGY FOR TRADITIONAL SPECIALITY GUARANTEED STATUS A Spanish company leader in the production of cured meat products is looking for a NON- destructive technique or technology to measure the parameters, such us traditional composition, requested to receive the Traditional Speciality Guaranteed (TSG) status. The company will use the technique during the curing process and on the final product. The company seeks industrial partners for a commercial agreement for technical assistance. The Traditional Speciality Guaranteed (TSG) is a trademark for an agricultural product or a foodstuff, which has a certain feature or a set of features, that clearly distinguishes it from other similar products or foodstuffs belonging to the same category. The product or foodstuff must be manufactured using traditional ingredients or must be characteristic for its traditional composition, production process, or processing reflecting a traditional type of manufacturing or processing. In other way, to receive a TSG status, the product does not have to be manufactured in a specific geographically delimited area; it is sufficient being traditional and different from other similar products. At present the company is measuring the traditional composition and assessing the traditional manufacturing of cured ham by using technologies that require product destruction. It is necessary to destroy some product samples in order to carry out the assays to check if the characteristics of the product are to receive TSG status. It means an additional cost for the company. To avoid product destruction the company is interested in NO-destructive techniques or technologies to measure and assess those parameters requested to get TSG status. The solution requested must be No-destructive, handy and easy to use. PERFIL EN ESPAOL Ttulo: TECNOLOGA NO DESTRUCTIVA PARA OBTENER EL TSG. Empresa espaola lder en la produccin de productos de jamn curado est buscando una tcnica o tecnologa no destructiva capaz de medir parmetros tales como la composicin para recibir el TSG. La empresa utilizar la tcnica durante el proceso de curacin y en el producto final. La empresa busca socios industriales para alcanzar acuerdos comerciales con asistencia tcnica.

348

Ref: ES_29409

Technology Request

Title: PACKAGING FOR PRESERVATION OF CURED HAM ORGANOLEPTIC PROPERTIES A Spanish SME, leader in the production of cured meat products, seeks techniques or packages with the capacity to maintain the organoleptic properties along the shelf life of its ready to eat cured ham. Moreover, the sought solution must/should extend the shelf life of this product. The solution must be commercially available. The company is interested in a commercial agreement for technical assistance with package providers or research centers. There are some packaging raw materials that influence on the organoleptic, quality and safety properties of ready to eat products. Along the packaged/storage/market period the composition of the package can modify the taste, odor and texture of the contained products. What doesn t imply that the product is not safety but lower quality. The SME is looking for a new packaging material o packaging technique that extends the shelf life of the sliced cured ham at the time that guarantees the inherent properties of the product: colour, taste and texture. As mentioned, the sought solution must be able to extend the shelf life of the cured ham at the time that guarantees the initial colour, taste and texture. In the case of package or packaging material, it will be positively valuated if it is environmental friendly and if the application/ implantation don t require high investment. PERFIL EN ESPAOL Ttulo: ENVASES PARA LA CONSERVACIN LAS PROPIEDADES ORGANOLPTICAS DEL JAMN CURADO PYME espaola, lder en la produccin de jamn curado, busca tcnicas o envases con la capacidad de mantener las propiedades organolpticas a lo largo de la vida til de los productos de jamn curado garantizando la no alteracin de propiedades como el color, sabor y textura.. La solucin debe estar comercialmente disponible. La empresa est interesada en alcanzar acuerdos comerciales con asistencia tcnica con proveedores de envases o centros de investigacin.

349

Ref: ES_29429

Technology Request

Title: ALTERNATIVE SOLUTIONS TO HOT WATER AND STEAM IN THE PROCESS OF STERILIZATION AND BLANCHING OF VEGETABLES AND MUSHROOMS The Riberebro Group a leading manufacturer of canned vegetables is looking for technological partners to improve the various quality aspects of the Group s products. Riberebro unites several family run businesses with an established track record of delivering quality products. The Group carries several well-known trade marks and continuously brings highly innovative products to market. Headquartered in La Rioja, the Group has four plants in Spain in addition to overseas production facilities. The company is looking for expertise in the process of blanching and sterilization of vegetables by means of alternative technologies based on Microwaves,Ohmic Heating, Radio Frecuency or others. The company aims at improving the food safety of their products and would like to make an assessment of potential alternative solutions effective for the product specially in terms of the performance of the product throughout the process PERFIL EN ESPAOL Ttulo: SOLUCIONES ALTERNATIVAS AL AGUA CALIENTE Y EL VAPOR PARA EL PROCESO DE ESTERILIZACIN Y ESCALDADO DE VEGETALES Y CHAMPIONES El Grupo Riberebro, lder en la fabricacin de conservas vegetales, busca socios tecnolgicos para mejorar distintos aspectos relativos a la calidad de los productos del Grupo. Riberebro rene a varias industrias familiares con una trayectoria consolidada en la elaboracin de productos de calidad. El Grupo comercializa varias marcas de prestigio y lanza al mercado productos nuevos e innovadores de forma continua. Con sede en La Rioja, cuenta con cuatro fbricas en Espaa y varias plantas de produccin en el extranjero. La empresa busca experiencia en el proceso de escaldado y esterilizacin de vegetales por medio de tecnologas alternativas, basadas en microondas, calentamiento hmico, radiofrecuencia u otras.

350

Ref: ES_29712
Technology Request

Title: NEW INTELLIGENT PACKAGING THAT WORKS IN THE INHIBITION OF MICROORGANISMS GROWING, EXTENDING THE SHELF LIFE OF COOKED, CURED, AND BAKED MEAT PRODUCTS. We are a company of the meat sector with a 20.000m2 production center, with cold-storage chambers, butchery rooms, and cured and coked products rooms, tree white rooms to slice and to cut cold meat and fresh meat. The company has cold-storage chambers in important distribution centers in Tenerife, La Palma, Las Palmas de Gran Canaria and Lanzarote, this centers guarantee the best running of the service and the best integrity of the product. The company demands technology in the packaging sector, searching for active packs that are capable to act with the food extending its shelf life. The technology we are currently using is the vacuum packaging and the controlled environment packaging. The demanded technology will be used in the package of cooked, cured, backed or smoked meat products in two different formats: pieces and slices. We would like to establish collaborations with a view to do some kind of projects that could fits in the 7PM. Our desired partners: Universities, Technological Centers or Companies that are developing the mentioned technology. The technology we are currently using is the vacuum packaging and the controlled environment packaging in both formats: pieces and slices. We need to increase the shelf life of our products, and to that we are searching to some kind of packaging able to interact with the product and to inhibit its microbiologic growth. By inhibiting the microbiologic growth the shelf life of the product will be extended. The demanded technology will be used in the package of cooked, cured, backed or smoked meat products and in two different formats: pieces and slices. PERFIL EN ESPAOL Ttulo: NUEVO SISTEMA INNOVADOR DE ENVASADO QUE INHIBE EL CRECIMIENTO DE LOS MICROORGANISMOS EXTENDIENDO LA VIDA TIL DE PRODUCTOS CRNICOS CURADOS Y COCINADOS. Embutidos de Tenerife estableci recientemente un departamento de I+D, que esta al cargo de del desarrollo de los proyectos I+D en los que actualmente trabajan. Esta empresa demanda tecnologa en el sector del empaquetado, buscando por activos de paquetes que sean capaces de actuar con comida, ampliando la vida de la misma. La tecnologa que actualmente usamos es el empaquetado de aspiracin y el control del entorno del empaquetadoNecesitamos incrementar la vida de nuestros productos, y para hacer eso estamos buscando algn tipo de empaquetado que sea capaz de interactuar con el producto e inhabilitar su crecida microbiolgica. Inhabilitando la crecida microbiolgica de la vida del producto, aumentamos su vida.

351

Ref: ES_29714

Technology Request

Title: INDUSTRIAL DESIGN THAT ALLOWS AUTOMATED DISCHARGE OF CHANNELS, MANIPULATION OF CURED JAMS AND MANIPULATION OF CASTS OF COOKED PRODUCTS. MEAT SECTOR. We are a company of the meat sector with a 20.000m2 production centres, with cold-storage chambers, butchery rooms, and cured and coked products rooms, tree white rooms to slice and to cut cold meat and fresh meat. The company has cold-storage chambers in important distribution centres in Tenerife, La Palma, Las Palmas de Gran Canaria and Lanzarote, this centres guarantee the best running of the service and the best integrity of the product. Embutidos de Tenerife recently sets up its I+D department which is in charge of the developing of I+D projects that we are currently working on. At the moment we are participating in a national project financed by CDTI. We are looking for an articulated hydraulic or pneumatic robot arm able to manage big pieces of meat as well as cured jams and casts of cooked products before and after being cooked and before being removed from the casts. The company is looking for technology in the field of industrial design, more specifically in the design of direction arrangement of different products of the meet industry. At the moment this movements are being made manually. We are looking for an articulated hydraulic or pneumatic arm. This technology will be used in the discharge of bovine channels, discharge of pork legs, manipulation of cured jams and operation of casts of cooked meat products. We need an automatic system of orientation and arrangement of different products for a meat industry. At the moment these movements are being made manually by automating this processes, we would manage to save in workforce and to reduce the physical effort of our staff. PERFIL EN ESPAOL Ttulo: DISEO INDUSTRIAL QUE PERMITA MANIPULAR GRANDES PIEZAS DE CARNE AUTOMTICAMENTE Embutidos de Tenerife estableci recientemente un departamento de I+D, que esta al cargo de del desarrollo de los proyectos I+D en los que actualmente trabajan. En este momento estamos participando en un proyecto nacional financiado por CDTI. Estamos buscando un brazo robtico de articulacin hidrulico o neumtico que sea capaz de manejar grandes piezas de carne, tales como jamn curado, productos cocinados antes y despus de ser cocinados. Esta empresa esta buscando tecnologa en el campo del diseo industrial, mas especficamente en el diseo de arreglo de diferentes productos de la industria conocida. En este momento, estos movimientos se estn haciendo manualmente. Estamos buscando un brazo robtico articulado hidrulica o nemuaticamente. Esta tecnologa ser usada el el descargue de canales de bovina, descargue de piernas de cerdo, manipulacin de jamn curado y en productos de carne precocinados.

352

Ref: ES_29717

Technology Request

Title: SPECIALIZED MACHINERY THAT MIX, PACKS AND WEIGHS SPICES, HERBS AND CONDIMENTS. ARGODEY FORTALEZA SL is a company from the alimentary sector, we are located in Tenerife, Canary Islands and our main activity is the manufacture and marketing of typical food products from the Canary Iislands: Almogrote, Bienmesabe, Gomera island's sweets, and the celebrated Canarian sauces called "Mojo". We are looking for a modern and customized machinery to manipulate and to pack our condiments and spices. Our current production process is fully handmade and this quality is limiting our capacity, we want to increase our productive capacity though the implementation of new technologies. With the aim of increasing our manufacture capacity in each of our production lines we are currently modifying our fabrication processes, furthermore we will soon relocate our activity in a new structure, and shortly after we will need new technologies, new machinery and technical assistance. PERFIL EN ESPAOL Ttulo: MAQUINARIA ESPECIALIZADA EN LA MEZCLA, ENVASADO Y PESADO DE CONDIMENTOS, ESPECIAS Y HIERBAS ARGODEY FORTALEZA SL es una empresa del sector alimentario, que estn localizadas en Tenerife en Las Islas Canarias, y nuestra principal actividad es la manufacturacin y el marketing de comida tpica de las Islas Canarias: Almogrote, Biemmesabe, delicias de la isla de Gomera y la celebre salsa canaria, llamada Mojo. Estamos buscando por moderna maquinaria para manipular y empaquetar nuestros condimentos y especias. Actualmente, nuestro proceso de produccin esta totalmente hecho a mano, y esta calidad limita nuestra capacidad de produccin y queremos aumentar nuestra capacidad productiva mediante la implementacin de nuevas tecnologas. Con el objetivo de incrementar nuestra capacidad de manufacturacin en cada una de las lneas de produccin, estamos actualmente modificando nuestros procesos de fabricacin, de hecho pronto relocalizaremos nuestra actividad en una nueva estructura, y poco despus necesitaremos nueva tecnologa, nueva maquinaria y asistencia tecnica.

353

Ref: ES_29710

Technology Request

Title: INNOVATION IN FOOD PACKAGING: INTELLIGENT PACKAGING, BIODEGRADABLE PACKAGING, RECYCLED PACKAGING, CONSERVATION AND TECHNOLOGY OF PACKAGING PROCESS. We are a company from Las Palmas de Gran Canaria, our main activity is the distribution and marketing of packs in the food sector and hotel industry. We are interested in receiving information about new technologies used in the production of all kinds of food packaging. We would like to receive information that would help us to offer innovation to our clients. We are particularly interested in: - Biodegradable intelligent packs that extend the shelf life of the products. - New packaging systems. - Development of high barrier polymers nanocomposites - Recycled plastics to use as packaging in the food sector - New packaging technology processes PERFIL EN ESPAOL Ttulo: ENVASES INTELIGENTES, BIODEGRADABLES, RECICLADOS Y TECNOLOGAS DE CONSERVACIN Somos una empresa de Las Palmas de Gran Canaria. Nuestra principal actividad es la distribucin y marketing de paquetes en el sector de la comida y la industria hostelera. Estamos interesados en recibir informacin sobre nuevas tecnologas usadas en la produccin de toda clase de empaquetamiento de comida. Nos gustara recibir informacin que nos ayudara a ofrecer innovacin a nuestros clientes. Estamos particularmente interesados en: -Paquetes inteligentes biodegradables que amplen la vida de los productos. -Nuevos sistemas de empaquetado. -Desarrollo de barreras de nanocomponentes. -Plsticos reclicados para usar como empaquetado en el sector de la comida.

354

Ref: ES_29516

Technology Request

Title: ACTIVE PACKAGING FOR READY TO EAT SALADS. A Spanish company is looking for an active packaging for their ready to eat salads. Packaging sought should contain antioxidant and antimicrobial substances in its matrix. Furthermore, packaging should maintain the initial organoleptic properties of the salads. The technology request can be either at laboratory stage or fully developed. The company is leader in the production of ready to eat salads. The products are packaged in plastic bags and trays with a modified atmosphere to preserve fresh products for longer time. The average shelf life of ready to eat salads is eight of days, after this time they loose freshness and quality. The company is interested in new packages with antioxidant and antimicrobial properties in order to better preserve the ready to eat salads. The packaging sought should be able to extend product shelf life while maintain the initial organoleptic properties. Solutions requested should include the antioxidant and antimicrobial substances in the packaging matrix and not in a separated label or similar. Moreover, it should be technically and economically feasible for the company to incorporate the technology in the production process. The sought technology should reduce or maintain the cost of packaging and preservation procedures that are currently used by the company. PERFIL EN ESPAOL Ttulo: MATERIALES DE ENVASADO ACTIVOS PARA ENSALADAS LISTAS PARA EL CONSUMO. Una empresa espaola busca envasados activos para sus ensaladas listas para el consumo. El mtodo de envasado candidato debe contener sustancias antioxidantes y antimicrobianas en su matriz. Adems, el mtodo de envasado debe mantener las propiedades organolpticas originales de las ensaladas. Las tecnologas candidatas pueden encontrarse tanto en su fase de experimentacin como en un estadio de desarrollo ms avanzado. Las tecnologas candidatas deben reducir o mantener el coste actual asociado a los procedimientos de conservacin y envasado que utiliza la empresa en la actualidad.

355

Ref: ES_29521

Technology Request

Title: RETRATILE PLASTIC FOIL TO CONSERVE FOR LONGER PERIOD AND ALLOWS TO KEEP ITS WHITENESS We produce, commercialize and process mushrooms and fungus as in fresh or tinned mushrooms and fungus We are looking for a Retratile Plastic Foil which allows to conserve for longer time and keeps the mushroom or fungus and especially that allows to keep its whiteness. PERFIL EN ESPAOL Ttulo: FILM PLSTICO RETRCTIL QUE AUMENTA EL TIEMPO DE CONSERVACIN MANTENIENDO LA BLANCURA La empresa produce, comercializa y procesa championes y hongos tanto frescos como enlatados. La empresa busca films plsticos retrctiles que permitan conservar la calidad y la blancura de sus championes y hongos durante ms tiempo.

356

Ref: ES_29522

Technology Request

Title: NEW PACKAGING MATERIALS FOR READY TO EAT SALADS. A Spanish company is looking for new packaging materials for their ready to eat salads. New materials sought should extend salads shelf life and should not modify its organoleptic properties. Moreover, the packaging should be biodegradable. New material requested can be either at laboratory stage or fully developed. The company is leader in the production of ready to eat salads. The products are packages in plastic bags and trays with a modified atmosphere to preserve the products fresh for longer time. The average shelf life of ready to eat salads is eight days, after that they loose freshness and quality. The company is interested in new packaging materials that extend the shelf life of the product while maintain the initial organoleptic properties. The new materials requested should be biodegradable and should accomplish food legislations in terms of environment and packaging material reduction. The sought new materials should reduce the cost associated to packaging and preservation procedures that are currently used by the company. PERFIL EN ESPAOL Ttulo: NUEVOS MATERIALES DE ENVASADO PARA ENSALADAS LISTAS PARA EL CONSUMO. Una empresa espaola busca envasados activos para sus ensaladas listas para el consumo. El mtodo de envasado candidato debe contener sustancias antioxidantes y antimicrobianas en su matriz. Adems, el mtodo de envasado debe mantener las propiedades organolpticas originales de las ensaladas. Las tecnologas candidatas pueden encontrarse tanto en su fase de experimentacin como en un estadio de desarrollo ms avanzado. La empresa est interesada en nuevos materiales de envasado que amplen la vida til de los productos y mantengan al mismo tiempo sus propiedades organolpticas originales. Los nuevos materiales solicitados deben ser biodegradables y cumplir las normativas alimentarias en trminos de reduccin de la cantidad del material de envasado y respeto al medioambiente.

357

Ref: ES_29539

Technology Request

Title: FOOD PROCESIING HIGH PRESSURE TECHNOLOGIES The Andalusian Aquaculture Technological Centre Foundation (ctaquA), was primarily born to encourage the competitive innovation of the companies of the aquaculture sector, as well as the development of a research that can be applied to its different productive processes. The Foundation works to obtain that the technological development of the aquaculture sector of Andalusia is carried out in a coordinated way among all participating agents, including the companies of the sector, both the public and private research centres with the support of the related administrations. Ctaqua currently participates as a cluster manager in the constitution of the Sea Food Cluster, led to diversification, processing and utilization of marine resources. We are looking for partnerships with companies that have adequate machinery to test new technology in the processing of seafood by applying high pressure technologies (HHP). We want to implement this technology within the framework of an R & D project that is actually in development. After getting favorable conclusions we will transfer the results to our companies in order to have the same with application in the storage and processing of products. PERFIL EN ESPAOL Ttulo: TECNOLOGAS DE ALTA PRESIN PARA EL PROCESAMIENTO DE ALIMENTOS La Fundacin trabaja con el objetivo de coordinar, con el apoyo de las administraciones pertinentes, el desarrollo tecnolgico de todos los agentes participantes en el sector de la acuicultura en Andaluca, incluidas las empresas del sector y los centros de investigacin pblicos y privados. La Fundacin busca colaboraciones con empresas que cuenten con los equipos adecuados para probar una nueva tecnologa de procesamiento de marisco mediante tecnologas de alta presin (HHP). La Fundacin desea implantar esta tecnologa en el marco de un proyecto de I+D que ya se est desarrollando. Tras obtener conclusiones favorables, transferiremos los resultados a nuestras empresas para implantar esta misma aplicacin en el almacenamiento y procesamiento de sus productos.

358

Ref: ES_29551

Technology Request

Title: NEW PROCCES IN SEAFOOD The Andalusian Aquaculture Technological Centre Foundation (ctaquA) was primarily born to encourage the competitive innovation of the companies of the aquaculture sector, as well as the development of a research that can be applied to its different productive processes. The Foundation works to obtain that the technological development of the aquaculture sector of Andalusia is carried out in a coordinated way among all participating agents, including the companies of the sector, both the public and private research centres with the support of the related administrations. Ctaqua currently participates as a cluster manager in the constitution of the Sea Food Cluster, led to diversification, processing and utilization of marine resources. We demand packaging and conservation and processing of seafood. New processes in order to achieve a longer product shelf-life to diversificate the markets supply, adapting it to new consumer trends.

359

Ref: ES_29553

Technology Request

Title: ACTIVE ADDITIVES OR ACTIVE LAQUERS FOR ALUMINIUM FOIL We are producers of lacquered aluminium foil between 20 to 500 microns to be used in the production of food containers. We are looking for producers of active additives or lacquers to be used on aluminium foil for production of aluminium containers with special properties as inhibitor of microorganism grown, anti humidity, tracking of the frozen chain,....... PERFIL EN ESPAOL Ttulo: ADITIVOS ACTIVOS O LACAS ACTIVAS PARA PAPEL DE ALUMINIO La empresa produce papel de aluminio lacado de entre 20 y 500 micras para su utilizacin en envases de productos alimentarios. La empresa busca productores de aditivos o lacas activas para su utilizacin en el papel de aluminio de envases de aluminio con propiedades especiales como inhibicin del crecimiento de microorganismos, anti-humedad, seguimiento de la cadena del fro, etc.

360

Ref: ES_29462 Title: AUTOMATIC BREAD DOUGH CUTTER WITH TRAY MECHANIZED EXTRACTION SYSTEM Elaborados Industriales Meditec, S.L. is a company dedicated to design and manufacture production lines and special machinery in the following food areas: Bakery related; meat; fresh vegetables; frozen vegetables; snacks and appetizers; fish processing, especially cephalopods; fourth range foods and related. The company is developing a new device which includes a small innovation providing great benefits in the production line: after the fermentation, the pieces of sourdough are placed in trays inside a trolley. Traditionally, many person- hours are spent in the simple action of making the incisions or cuts on the sourdough surface. The new development extracts the tray from the trolley and cuts the pieces automatically, saving labour force and avoiding a repetitive, monotonous and tedious work. PERFIL EN ESPAOL Ttulo: CORTADOR AUTOMTICO DE MASA DE PAN CON UN SISTEMA DE EXTRACCIN MECANIZADA Elaborados Industriales Meditec, S.L. es una empresa dedicada al diseo y fabricacin de lneas de produccin y maquinaria especial en las siguientes reas de alimentacin: Panadera, carne, verduras frescas, verduras congeladas, bocadillos y aperitivos, pescado procesado, especialmente cefalpodos, alimentos de cuarta gama y afines. La empresa est desarrollando un nuevo dispositivo que incluye una pequea innovacin que proporcionas grandes beneficios en la lnea de produccin: despus de la fermentacin la masa fermentada se coloca en bandejas dentro de un carro.

361

OTRAS TECNOLOGIAS OTHER TECHNOLOGIES

362

Ref: AF_28706

Know-how/ expertise

Title: ENTERPRISE EURORPE YORKSHIRE From our bases In Leeds and Bradford, we can help you access an extensive business and innovation support network spanning Europe and beyond. Our team of locally based advisors work with companies and research organisations to help them access information and build collaborative partnerships across Europe Our services include; Information on European legislation, cooperation and internationalisation services Innovation, technology and knowledge transfer services Information and support for accessing Framework Programme 7 funding Access to an extensive network of contacts and expertise from across Europe You may have heard of some of our services by other names in the past, such as the Euro Info Centres Network, and the Innovation Relay Centres Network. All these services are rolled into the new network, providing you with one simple point of access to find European partners and information PERFIL EN ESPAOL Ttulo: ENTERPRISE EUROPE YORKSHIRE Desde nuestras oficinas centrales en Leeds y Bradford podemos ayudarle a acceder a una amplia red de apoyo al comercio y la innovacin que alcanza a Europa y otras regiones. Nuestro equipo de asesores locales trabaja con empresas y organizaciones de investigacin para ayudarles a acceder a informacin y establecer asociaciones de colaboracin en toda Europa.Entre nuestros servicios se incluyen: Informacin sobre legislacin europea, cooperacin y servicios de internacionalizacin Servicios de transferencia de innovacin, tecnologa y conocimiento Informacin y apoyo para acceder a la financiacin del Sptimo Programa Marco Acceso a una amplia red de contactos y conocimiento experto procedente de toda Europa Es posible que conozcan nuestros servicios por los distintos nombres que recibieron en el pasado, como por ejemplo Euro Info Centres Network (Red de Centros Euro Info) y Innovation Relay Centres Network (Red de Centros de Relevo de la Innovacin). En la actualidad todos estos servicios se agrupan en la nueva red, que proporciona un punto de acceso nico para la bsqueda de informacin y socios en Europa.

363

Ref: GR_28938

Know-how/ expertise

Title: CONSULTANCY & LABORATORY SERVICES TO FOOD SECTOR'S COMPANIES The Food Industrial Research and Technological Development Company (ETAT S.A.) aims at improving the scientific and technological infrastructure of the Greek Food and Beverages industrial sector. ETAT is a dynamic applied research and information centre of excellence, specializing in the following areas: * Applied industrial research and technology transfer * Information and consulting services * Laboratory services * Personnel training and exploitation of human resources PERFIL EN ESPAOL Ttulo: SERVICIOS DE CONSULTORA Y LABORATORIO A EMPRESAS DEL SECTOR DE LA ALIMENTACIN La empresa de Investigacin Industrial de Alimentos y Desarrollo Tecnolgico (ETAT, S.A.) tiene por objeto la mejora de la infraestructura cientfica y tecnolgica de la industria alimentaria. Estn especializados en las siguientes reas: -La investigacin industrial aplicada y transferencia de tecnologa. -Informacin y servicios de consultora. -Servicios de Laboratorio. -La formacin del personal y la explotacin de los recursos humanos.

364

Ref: ES_29138

Know-how/ expertise

Title: SUPPORT SERVICES FOR START-UPS AND ENTREPRENEURS CEEI Alcoy is a support service aimed to catalyse the process of transformation of the companies in our area of influence, specially through innovation and diversification in the territory, promoting companies in new sectors, helping companies to be more competitive, and pursuing a territorial development that offers a better future to its citizens. All this is done by collaborating with other entities and organisations. We promote collaborative projects between the companies around us, such us those sponsored by the European Commission. CEEI Alcoy offers a wide range of tools and resources to help young, innovative companies, reach business success during their initial years of existence. We have a 20-year expertise on staring up businesses, and are connected with a whole range of institutions that deliver support services to young innovative companies. We are specialised on seeking R&D funds (both public and private), as well as Comercialisation funds for young innovative companies (with less than 5 years of age). PERFIL EN ESPAOL Ttulo: SERVICIOS DE APOYO PARA EMPRESAS EMERGENTES Y EMPRESARIOS CEEI Alcoy ofrece servicios de apoyo orientados a catalizar el proceso de transformacin de las empresas de su rea de influencia mediante la innovacin y la diversificacin en la zona, el fomento de empresas en nuevos sectores, la asistencia a empresas para mejorar su competitividad y la promocin de un desarrollo territorial que brinde un futuro ms prspero a sus ciudadanos. Toda la actividad de CEEI Alcoy se desarrolla en colaboracin con otras entidades y organizaciones. Nuestra empresa fomenta proyectos de colaboracin con empresas de nuestra rea geogrfica, como por ejemplo las patrocinadas por la Comisin Europea. CEEI Alcoy ofrece una amplia gama de herramientas y recursos para ayudar a empresas jvenes e innovadoras a alcanzar metas empresariales en sus primeros aos de actividad.

365

Ref: AF_29328

Know-how/ expertise

Title: FOOD & DRINK OPPORTUNITIES IN YORKSHIRE & HUMBER REGION OF THE UK From our bases in Leeds and Bradford, our advisors work with companies and research organisations to help them access information and build collaborative partnerships across Europe. We also work with our colleagues across the EEN to encourage partnerships with our indigenous SME and research base through various means such as technology and partner profile sharing. We have a strong food and drink base including SMEs, LE and several centres of research excellence. Yorkshire and Humber has the largest concentration of food and drink businesses in the UK. The region offers extensive, mature supply chains of producers, manufacturers, wholesalers, retailers and the largest concentration of distributers in the UK. The Humber area processes around 60% of the UK fish out, its breweries produce almost a third of the UK beer, has strong speciality and ethnic food sector. There are several leading Universities and Centres of Excellence that are developing cutting edge technologies that can impact on efficiency and process costs. Highlights include the Humber Seafood Institute a leading seafood innovation centre, a purpose built temperature controlled facility for perishables at Humberside. Expertise in food robotics and automation, innovative packaging and world class underpinning science can be found across the region. In particular our science base is well adapted to work with food companies to transfer knowledge and to develop new products and processes to give competitive advantage. PERFIL EN ESPAOL Ttulo: OPORTUNIDADES PARA EL SECTOR DE LOS ALIMENTOS Y LAS BEBIDAS EN LA REGIN DE YORKSHIRE & HUMBER, REINO UNIDO. Desde nuestras bases en Leeds y Bradford, nuestro equipo de asesores locales trabaja con empresas y organizaciones de investigacin para ayudarles a acceder a informacin y establecer asociaciones de colaboracin en toda Europa. Adems, trabajamos con colegas del ENN para fomentar el establecimiento de colaboraciones con nuestra PYME y crear una base de investigacin a travs de diversos mtodos como la tecnologa y el intercambio de perfiles con nuestros socios. Contamos con una slida base sobre alimentacin y bebidas que integra a PYMEs, grandes empresas y varios centros investigadores de excelencia. Yorkshire & Humber aglutina la mayor concentracin de negocios de alimentacin y bebida de todo el Reino Unido. La regin ofrece amplias y maduras cadenas de produccin a productores, fabricantes, vendedores al por mayor y minoristas. La regin cuenta adems con la mayor concentracin de distribuidores del Reino Unido.

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Ref: ES_29535

Know-how/ expertise

Title: TECHNOLOGY OFFER OF CETENMA The Technology Centre for Energy and Environment is located in Cartagena (Murcia) Spain. Since year 2000 the Centre has been doing research, development and innovation in all areas relating energy and environment. It counts with the proper infrastructure for participating in R&D&I projects as well as for offering technological services concerning sustainable development (environmental protection, energy efficiency and renewable energies). The Centre is structured in three departments: 1. ENVORINMENT AREA: especially active in water treatment and waste management. Its main technological services are: 2. ENERGY AREA: especially active in renewable energies, energy efficiency and waste variolisation by means of biomethane. Its main technological services are: 3. R&D&I AREA: technology watch, consulting on technology transfer, participation in R&D&I projects, partner search, technical & financial viability reports, training, dissemination, etc. PERFIL EN ESPAOL Ttulo: OFERTA TECNOLGICA DE CETENMA El Centro Tecnolgico de la Energa y del Medio Ambiente est ubicado en Cartagena (Murcia) Espaa. Desde el ao 2000 realiza tareas de investigacin, desarrollo e innovacin en las reas de medio ambiente y energa. Cuenta con la infraestructura adecuada para participar en proyectos de I+D+i y ofrecer servicios tecnolgicos ligados al desarrollo sostenible (proteccin del medio ambiente, eficiencia energtica y energas renovables). El Centro opera en torno a tres departamentos: 1. REA MEDIOAMBIENTE 2. REA ENERGA 3. REA GESTIN I+D+i

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Ref: ES_29454

partner search for Research program

Title: PARTNER SEARCH FOR RESEARCH PROGRAM The Federation of Agricultural Cooperatives of Murcia (FECOAM) was created in 1985 with the aim of Representation, Arbitration, Advisory and Information, Participation, Training and Promotion of the agricultural cooperatives. FECOAM organises counselling services for its partners, as well as audit, legal and technical assistance and all necessary to the general interests of its partners, in particular: -To negotiate partnership arrangements of general interest to their partners with financial institutions and enterprises of all kinds related to the sector. -To participate, when the government so requests, in order to improve legal agreemens and economic institutions in the agricultural sector. -To promote and elaborate training programs, including the rehabilitation of workers or unemployed people in the agricultural and farming sector. -To encourage participation of its members in European R&D projects. -To promote and disseminate the agricultural cooperative movement through training and communication. The Federation of Agricultural Cooperatives of Murcia (FECOAM) offers as collaborator in projects of investigation(research) related to the food-processing sectors in the Region of Murcia: Flowers, Nuts, Livestock and animal Feed, Vegetables, Olive oil, Wine, Citrus, Apricot and Green Plum, Peaches and other fruits, and General Supplies. PERFIL EN ESPAOL Ttulo: BSQUEDA DE SOCIOS PARA PROYECTOS DE INVESTIGACIN La Federacin de Cooperativas Agrarias de Murcia (FECOAM) fue creado en 1985 con el objetivo de representar, asesorar, informar, participar, formar y promocionar a las cooperativas agrcolas de la Regin de Murcia. FECOAM organiza servicios de asesoramiento para sus asociados, as como de auditora, asistencia jurdica y tcnica y todo lo necesario para los intereses generales de sus asociados. FECOAM se ofrece como colaborador en proyectos de investigacin relacionados con los sectores de procesamiento de alimentos en la Regin de Murcia: Flores, vegetales, aceite de oliva, vino, ctricos , albaricoques y ciruelas verde, melocotones y suministros generales.

368

Ref: PL_27459
Technology Offer

Title: SPARKLING AND NON SPARKLING WATER AND BEVERAGES "Hermes" ltd. with its seat in Wloszakowice near Leszno was set up in 1992. Its activity is concentrated on bottling of sparkling and non-sparkling water and pupular beverages. Production is based on spring water which is uptaken form Quaternary rocks located in an ecological region of Wielkopolska. The water is not treated - it very clear, its microbiological and chemical purity is among medium mineralised waters, with low sodium content, destined for popular everyday consumption. "Hermes" strives to confirm its execution reliability and optimisation of the offered assortment of beverages as well as to react to changing consumer preferences and trends in the dynamic modern distribution channels. The main offer of the HERMES company is connected with production and selling of sparkling and non-sparkling water and pupular beverages. The offered beverages are proposed in various sizes (PET bottles) of: 0.5L 1.5L 2.0L and 5.0L and flavours (e.g. PINEAPPLE, PEACH, COLA, EXOTIC, RED GRAPEFRUIT, LEMON, ORANGE, TONIC,APPLE, CHERRY, etc.). The company is interested in establishing co-operation with distributors of beverages and drinks, wholesale companies, chains of supermarkets and other companies connected with food selling. PERFIL EN ESPAOL Ttulo: AGUA CON GAS Y SIN GAS Y OTRAS BEBIDAS La oferta principal de la empresa Hermes est relacionada con la produccin y venta de agua con gas y sin gas y otras bebidas. Dichas bebidas vienen envasadas en varios tamaos: de 0,5L 1,5L 2,0L y 5,0L y sabores (Por ejemplo: Pia, melocotn, cola, extica, pomelo rojo, limn, naranja, tnica, manzana, cereza, etc.). La empresa est interesada en establecer acuerdos de cooperacin con distribuidores de bebidas, mayoristas, cadenas de supermercados y otras compaas de venta de alimentos.

369

Ref: PL_27925
Technology Offer

Title: TECHNOLOGICAL COOPERATION IN THE RANGE OF CONCENTRATES FOR FOOD INDUSTRY Polish SME is offering food concentrates recipes development to be applied in food industry gastronomical sector (ice creams, waffles, pizza). The recipes are high quality raw material base, which can design final product sensory values dependently on receiver preferences. According to the above the company is interested in technological cooperation with food companies mainly from gastronomical sector. A Polish SME is offering innovative technological cooperation in the range of food concentrates recipes composing and developing. An offer of semi-finished products such as ice creams, waffles, pizza dough concentrates is supported by experienced technological staff preparing implementation of new projects meeting market demand and clients requirements. Developed concentrates allow carrying out ready meals preparation processes basing on a very simple technological activities requiring a proper semi-finished product in the form of powder hydration. The concentrate consists of all indispensable components allowingreaching proper organoleptic features of the final product, both with respect to taste and smell, as well as color, structure and consistency. PERFIL EN ESPAOL Ttulo: COOPERACIN TECNOLGICA EN LA GAMA DE CONCENTRADOS PARA LA INDUSTRIA ALIMENTARIA. Pyme polaca ofrece recetas de alimentos concentrados para ser aplicados en el sector gastronmico dentro de la industria de la alimentacin. Las recetas utilizan materias primas de alta calidad que permiten elaborar un producto final de acuerdo con las preferencias del cliente.La empresa ofrece productos semiacabados como masas de pizza, barquillos y helados concentrados que permite que el proceso de elaboracin posterior requiera slo de sencillos procesos tecnolgicos para completarlo.La empresa est interesada en una cooperacin tecnolgica con empresas de alimentacin, principalmente en el sector de la alimentacin.

370

Ref: ES_29446
Technology Offer

Title: R&D IN ADVANCED TECHNOLOGIES FOR FOOD DEVELOPMENT Technological Centre located in the north of Spain. The research activity is focused in four areas: Food, Pharmacy, Logistic, Safety and Innovation and Sustainable Production and Energy, with more tahn 150 research projects by year. The Food Area focuses its research activities in four lines: New Food Product Development, Food Preservation, Food Safety and Enology, counting on an experienced and multidisciplinary team of researches and supported by state-of the art installation and equipment The centre offer technology and expertise for new developments in the food area, in the following lines: Food product development -Development of healthier foods and/or functional foods and/or food supplements -Obtaining bioactive compounds from raw materials or from sub-products of food industry by physic-chemical or biotechnological processes. -Processes of micro and nanoencapsulation for protecting and addition of ingredients and bioactive compounds Food preservation -Edible Films and Coatings based on biopolymers to increase the shelf life of foods (barrier to the humidity, oxygen, flavours and/or fats; to give mechanical integrity and physical protection; incorporation of additives to the food) Food safety -New methodologies for detecting and control in food of organic compounds potentially harmful to the health Enology -New technologies with application in the wine sector (membrane and electromembrane technologies, micro-encapsulation&) -Design and development of new technologies to optimize the vinification process -Isolation, selection and immobilization of autochthonous wine yeasts

371

Ref: ES_29464
Technology Offer

Title: MICROSOFT DYNAMICS NAV Microsoft Dynamics NAV collects your business s functions into one integrated system. With close visual and functional ties to Microsoft Windows Vista and Microsoft Office, it s easy to learn, simple to use, and quick to implement. With integrated financial, manufacturing, supply chain management, sales and marketing, project management, human resources, and services management information from across your organization stored in a centralized database, your people can work quickly and effectively helping to drive your business forward. Gain better business insight for rapid, effective decision-making Gain real-time access to a common set of accurate business information, and help your business operate more efficiently. Deliver the critical information needed by executives and staff for effective decision-making. Better analyze project or contract profitability. Give employees quick insight into predefined views of data tailored to their roles. Enable more productive people and processes Connect your people to the right process and to each other. PERFIL EN ESPAOL Ttulo: MICROSOFT DYNAMICS NAV Microsoft Dynamics NAV 2009 es una solucin completa de gestin empresarial que ofrece a su negocio la flexibilidad necesaria para adaptarse a las nuevas oportunidades y previsiones de crecimiento. Microsoft Dynamics AX 2009 es una solucin de gestin empresarial completa para mejorar la productividad del personal. Un software de gestin empresarial (Enterprise Resource Planning - ERP) integra todas las reas de negocio de una empresa, de manera que con un nico programa informtico tengamos el control sobre todos los procesos, tareas, recursos, etc.

372

Ref: ES_29523
Technology Request

Title: PRODUCT OR PROCESS(KNOW HOW) TO PROVIDE THE TINNED MUSHROOM WITH A GREATER WHITENESS

We prodruce, commercialize and process mushrooms and fungus as in fresh or tinned mushrooms and fungus We produce, commercialize and process mushrooms and fungus as in fresh or tinned mushrooms and fungus. We are looking for a product or process(know how) to provide the tinned mushroom with a greater whiteness.

PERFIL EN ESPAOL

Ttulo: PRODUCTO O PROCESO (KNOW-HOW) PARA APORTAR UNA MAYOR BLANCURA A HONGOS ENLATADOS.

La empresa produce, comercializa y procesa championes y hongos tanto frescos como enlatados. La empresa busca un producto o proceso (know-how) para aportar una mayor blancura a sus hongos enlatados.

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