Catalog Def

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

Know – how/ expertise 25. 27804 Study and Analysis of Infested Food and Feed Products 26. 28630 Food for health and controlling food-related diseases 27. 29017 Processing, characterization and analysis of polymer materials 28. 29115 Trace metal contaminants in food 29. 29116 Food safety and quality 30. 29170 Quality studies in fruit juices after different preservation treatments (pasteurization, pulsed

electric fields, etc.) and storage conditions. 31. 29272 Advanced hygiene and bacterial control products 32. 29297 Custom made analytical support for food companies 33. 29369 Customizing, development and know-how of analytical methods and instrumentation

(food, polymers, wine) 34. 29414 High-quality food processing machinery and the know how that goes with it 35. 29512 Food technology, quality and hygiene management 36. 29552 Advanced analyses for the food characterization and detection of indicators of food safety

security (chemical and biological polluting agents). 37. 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 by-products

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.) by-products

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 Enzyme peeling of citrus fruits 191. 27867 New products based on olive oil and its byproducts 192. 27887 New uses of the citrus fruits by products 193. 27985 Development of functional foods and ingredients 194. 28552 Discovery and development of new bioactive ingredients 195. 29112 Byproducts in wine industry 196. 29321 Device development 197. 29340 Natural ingredients with preservative character 198. 29358 Private equity for technology-based companies (TBCs) into the Bio sector. 199. 29537 Potential of varieties of squash as a fresh-cut product 200. 29431 Nanotechnology solutions for the food industry 201. 29508 New Technologies to develop innovative food products 202. 29519 Technology to produce energy from ready to eat salads by-product. 203. 29520 Technology to take benefit from ready to eat salads by-product. 204. 29527 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 Sparkling and non sparkling water and beverages 370. 27925 Technological cooperation in the range of concentrates for food industry 371. 29446 R&D in advanced technologies for food development 372. 29464 Microsoft Dynamics NAV

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

ÍNDICE

17. COMPANIES/ EMPRESAS

24. DISEÑO HIGIÉNICO DE INSTALACIONES Y SEGURIDAD ALIMENTARIA Know – how/ expertise

25. 27804 Estudio y análisis de alimentos y productos para alimentación infectados 26. 28630 Investigación sobre alimentos para la salud y control de alimentos relacionados con

enfermedades 27. 29017 Procesamiento, caracterización y análisis de materiales poliméricos 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

conservación (pasteurización, campos eléctricos pulsados, etc.) y condiciones de almacenamiento.

31. 29272 Productos de control avanzado de higiene y bacterias. 32. 29297 Asistencia analítica 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 Tecnología alimentaria y gestión de la higiene y la calidad. 36. 29552 Análisis avanzados para la caracterización de alimentos y la detección de indicadores de

seguridad alimentaria (agentes contaminantes químicos y biológicos). Búsqueda de socios para programa de investigación

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

Oferta tecnológica 38. 29489 Control de calidad de alimentos envasados. 39. 28034 Espectroscopia por infrarrojos para la automatización de los controles de calidad 40. 28035 Sistemas de inspección de defectos y detección de cuerpos extraños por medio de

ultrasonidos en alimentos envasados 41. 28036 Herramientas de diagnóstico para la mejora de los sistemas de seguridad de las

empresas de alimentación 42. 28037 Nuevo nanocompuesto para la mejora de la calidad del envasado de los alimentos 43. 28204 Sistemas de trazabilidad y logística RFID para la industria agroalimentaria 44. 28289 Fraccionamiento de contaminantes persistentes clorados y bromados para el análisis de

alimentos por un método de cromatografía líquida de alta eficacia. 45. 28448 Sensor de limpieza. Control de los procesos de producción, higiene de las instalaciones

y calidad del producto final. 46. 28754 Seguridad alimentaria en envases plásticos 47. 28825 Innovador simulador gastro-intestinal dinámico 48. 28902 Método de análisis para la verificación de residuos en materias primas y alimentos. 49. 28904 Sistema multisensor aplicado al control de calidad de la producción de alimentos y

bebidas 50. 28922 Desarrollo de nuevos productos alimentarios, mejora de la calidad e incremento de la

vida útil de los alimentos. 51. 28971 Certificación de Diseño higiénico de instalaciones (EHEDG) 52. 29055 Etiquetas RFID en contacto con alimentos para una identificación rápida, fiable y

automática 53. 29056 Sistema de control de temperatura no invasivo con tecnología RFID 54. 29077 Innovadoras tecnologías de resonancia magnética para controles de calidad no

destructivos y sistemas de medición en tiempo real de agua, humedad, aceite y contenido de grasa en los alimentos

55. 29117 Control de calidad de productos automático utilizando técnicas de visión por ordenador. 56. 29121 Uso de aceites esenciales como antimicrobianos y antioxidantes para preservar las

características organolépticas, nutricionales, la calidad funcional y seguridad en las frutas 57. 29169 Pruebas rápidas para la detección de patógenos en alimentos con un procesamiento

mínimo. 58. 29180 Planificación de recursos empresariales para el sector agrícola. 59. 29198 Biosensores avanzados para análisis de seguridad alimentaria. 60. 29257 Servicios de análisis de semillas. 61. 29258 FC24: Contaminantes de alimentos en línea. 62. 29259 Servicios de análisis de alimentos

63. 29262 Una revolucionaria tecnología de congelación para productos alimentarios. 64. 29287 Mejora del color, la calidad y la estabilidad de los vinos tintos durante su producción y

envejecimiento. Optimización de tratamientos de microoxigenación, envejecimiento en barrica y otras alternativas. Valorización de los derivados de las bodegas.

65. 29292 HIDROXITIROSOL (de alta calidad), el más potente de los antioxidantes naturales, como aditivo alimentario.

66. 29299 Puntos críticos de la reducción de la calidad de frutas y verduras como consecuencia de magulladuras en la cadena de post-recolección.

67. 29308 Rápido sistema de seguridad alimentaria para la detección de cualquier especie microbiana

68. 29366 Innovative analytical methods for the quality control and characterization of dates (Phoenix dactylifera)

69. 29383 DMD: Diagnóstico Dietético Molecular 70. 29384 Productores e industrias alimentarias. 71. 29387 Protección 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 automatización de los procesos de

análisis de alimentos 73. 28903 Analytical method of edible oil for illegal thermal treatment of cold-pressed oils 74. 29423 Nuevo sistema de descontaminación basado en la tecnología del plasma. 75. 29425 Recubrimientos comestibles para proteger alimentos. 76. 29441 Tecnología NIR para el control de calidad de los alimentos 77. 29447 Identificación inmediata y caracterización de muestras utilizando tecnología LIBS/NNS. 78. 29463 Microsoft Dinamics CRM 79. 29466 Rapid prototype (LFIA) to determine contaminants in water and foods 80. 29469 Detección y cuantificación de pesticidas en olivas 81. 29474 Revolucionaria tecnología de seguimiento por radio con una precisión de 30 cm que

utiliza etiquetas activas a muy baja potencia. 82. 29476 Sistema de sensores inalámbricos con excelentes capacidades de seguimiento para la

monitorización de parámetros tanto en interiores como en exteriores. 83. 29479 Desarrollo de microsistemas y biosensores funcionales integrados de impresión

serigráfica. 84. 29480 Test de ultrasonidos para la industria alimentaria 85. 29482 “ Rapid Shelf Life Check Up”Determinación de la vida útil del producto rápidamente y de

manera precisa 86. 29492 Técnicas de inspección y recogida para el procesamiento de alimentos 87. 29499 Métodos rápidos de análisis. Calidad y seguridad alimentaria 88. 29524 Sistema experto para la categorización de jamón 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 tecnológica 91. 27386 Tecnología capaz de conservar y garantizar la inocuidad de los piensos 92. 27855 Software de trazabilidad 93. 27886 Test microbiológico rápido 94. 27984 Conservación y alargamiento de la vida útil de los alimentos 95. 28775 Test rápido para determinación del contenido de benzoato sódico. 96. 29058 Nuevas aplicaciones con tecnología RFID para la industria alimentaria. 97. 29060 Fabricantes o usuarios de códigos de barra en la industria alimentaria 98. 29066 Análisis de aflatoxinas en almendras 99. 29103 Protección de cultivos y mejoras tecnológicas en los cultivos de frutas y hortalizas 100. 29126 Control de la situación actual de la técnica de Tecnologías de la Trazabilidad. 101. 29294 Búsqueda del alargamiento y aseguramiento, sin pérdida de cualidades organolépticas,

de la vida útil de de leche tratada con pasteurización HTST 102. 29321 Desarrollo de dispositivos. 103. 29337 Método de impedancia magnética para la medición de microorganismos contaminantes

en salsas y mermeladas 104. 29339 Equipo de medición en línea de cuerpos extraños 105. 29430 Mejoras en inocuidad de los alimentos y tecnologías de seguimiento durante el

procesado de vegetales y champiñones 106. 29460 Ampliación de la vida útil y diversificación de gamas de productos 107. 29541 Material suitable of colour changes depending on temperature

108. BIOTECNOLOGÍA

Know – how/ expertise 109. 28430 Valorización de residuos vegetales. Obtención de componentes bioactivos y fibras 110. 28440 Desarrollo de alimentos procesados y en fresco enriquecidos en componentes

bioactivos 111. 28465 Estudios de actividad biológica usando modelos animales y ensayos clínicos 112. 28473 Nuevos usos para cámara de ahumado 113. 28773 Micro y nano encapsulación de aditivos y otros ingredientes alimentarios. 114. 28869 Procesos biotecnológicos destinados a mejorar la producción de productos de alto valor

añadido para la industria alimentaria 115. 29054 Desarrollo de nuevos productos funcionales, optimización de los procesos de

producción, envasado y conservación de alimentos, control de calidad, análisis para la industria agroalimentaria.

116. 29114 Obtención de ingredientes funcionales prebióticos de los subproductos de la alcachofa 117. 29171 Diseño de procesos de supercríticos de extracción de fluidos para componentes

biológicamente activos. 118. 29325 Sector agroalimentario: producción de pasta enriquecida con ácidos grasos OMEGA-3. 119. 29410 Desarrollo y comercialización de nuevos productos alimentarios mediante el uso de

nuestros ingredientes bioactivos. 120. 29428 Aplicaciones biotecnológicas 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 Diseño, caracterización, evaluación y desarrollo de ingredientes y alimentos funcionales. 124. 29557 Evaluación de la actividad antitóxica/beneficiosa de determinados alimentos, sus

componentes y/o aditivos a través de una batería de ensayos in vivo. 125. 29558 Detección de TCA.

Oferta tecnológica 126. 27843 Desarrollo de alimentos funcionales y evaluación de la funcionalidad. 127. 27925 Cooperación tecnológica en la gama de concentrados para la industria alimentaria. 128. 28288 Procedimiento mejorado de obtención de principios activos de hojas de Aloe. 129. 28439 Desarrollo de alimentos e ingredientes funcionales 130. 28441 Composición, procedimiento de obtención de un aroma a jamón curado y sus

aplicaciones 131. 28457 Mejora del contenido aromático de vinos y otras bebidas alcohólicas mediante la

utilización de microorganismos que, durante la fermentación, producen monoterpeno sintasas. 132. 28458 Hexapéptidos inhibidores de la enzima conversora de angiotensina I 133. 28459 Hidrolizados lácteos con actividad antihipertensiva 134. 28462 Sistema para la producción de proteínas en plantas 135. 28466 Sistema para producir trigo sin gliadinas 136. 28498 Descubrimiento, investigación y desarrollo de nuevos ingredientes bioactivos,

recuperación de derivados alimentarios y análisis de alimentos. 137. 28541 Composición mejorada para masas de panadería y pastelería. 138. 28542 Composición de fibras para la obtención de productos bajos en calorías y ricos en fibras. 139. 28553 Conservantes naturales procedentes de aceites esenciales, extractos de plantas y

metabolitos de fermentación acetomaloláctica 140. 28748 Productos innovadores, naturales y sorprendentes como nuestras verduras y nuestro

caviar deshidratados de los mejores vinos españoles 141. 28922 Desarrollo de nuevos productos alimentarios, mejora de la calidad e incremento de la

vida útil de los alimentos. 142. 28939 Expresión, extracción y purificación de proteínas industriales y terapéuticas 143. 28940 Valorización de residuos agroindustriales 144. 28950 Producción de péptidos antihipertensivos que muestran una actividad antihipertensiva

útil 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

características organolépticas, nutricionales, la calidad funcional y seguridad en las frutas 148. 29198 Biosensores avanzados para análisis de seguridad alimentaria. 149. 29232 Oferta de ingredientes funcionales y asistencia técnica. 150. 29243 Caracterización de Alimentos 151. 29245 Diseño y desarrollo de nuevos ingredientes o alimentos 152. 29246 Utilización de productos derivados de los sectores agrícola y alimentario.

153. 29263 Producción de proteínas y metabolitos a partir de cultivos de células de plantas. 154. 29267 Pasta con ácidos grasos OMEGA 3 y Omega 6 añadidos. 155. 29287 Mejora del color, la calidad y la estabilidad de los vinos tintos durante su producción y

envejecimiento. Optimización de tratamientos de microoxigenación, envejecimiento en barrica y otras alternativas. Valorización 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 nutracéuticos y productos con alto poder antioxidante 158. 29344 Modernos alimentos funcionales elaborados con aceite de oliva ecológico y extractos de

tomate. 159. 29347 Pan nutraceútico y funcional 160. 29350 Enfoque metabolómico para el desarrollo de alimentos funcionales. 161. 29385 Producción de vegetales. Industria de la alimentación y farmacéutica. 162. 29388 Genómica funcional. Detección y caracterización de microorganismos en alimentos. 163. 29392 Alimentos funcionales y de V gama 164. 29396 Tecnología e ingeniería para procesos biotecnológicos, para obtención de alimentos y

bebidas bioactivos, y valorización de subproductos y residuos alimenticios 165. 28464 System for hybrid wheat production 166. 29417 Ingredientes bioactivos para alimentación procedentes de subproductos vegetales 167. 29420 Bioestimulante orgánico que mejoran la capacidad de asimilación de los nutrientes de

las plantas 168. 29424 Micro y nano encapsulación de compuestos activos 169. 29450 Nuevo bombon saciante e inhibidor del apetito 170. 29451 Mejora de las propiedades del vino mediante un método simple y barato 171. 29452 Microtecnología y nanotecnología para desarrollar nuevos productos alimentarios y

nutricionales. 172. 29453 Fabricación de antioxidantes naturales de frutas y verduras 173. 29473 Biopolímeros 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 organolépticas y tecnológicas

de vinos blancos, rosados, tintos y espumosos. 177. 29497 Nueva formulación 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 atmósferas modificadas. 180. 29510 Metodología PCR para identificar objetivos múltiples en alimentos. 181. 29515 Encapsulación de componentes bioactivos en ciclodextrinas. 182. 29518 Proveedor de ácido maslínico, hidroxitirosol y ácido oleánico para el sector alimentario. 183. 29531 Método de reacción en cadena de la polimerasa (PCR) para la detección simultánea de

bacterias biogénicas productoras de bacterias. 184. 29533 Medio selectivo libre de antibióticos para discriminar y cuantificar bacterias lácticas y

bífidobacterias de la leche fermentada. 185. 29536 Reutilización de productos derivados de origen vegetal para la producción de

prebióticos. 186. 29540 Procedimiento para discriminar y cuantificar bacterias lácticas y bifidobacterias como

probióticos en leche fermentada a partir de un sistema de PCR-DDGE 187. 29542 Nuevo procedimiento para fabricar leches fermentadas con altos contenidos de

prebióticos. 188. 29544 Desarrollo de microsistemas y biosensores funcionales integrados de impresión

serigráfica. 189. 29545 Nuevo procedimiento de presión para obtener productos vegetales prebióticos.

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

200. 29431 Soluciones de nanotecnología para la industria alimentaria 201. 29508 New Technologies to develop innovative food products 202. 29519 Tecnología para producir energía a partir de derivados de ensaladas listas para el

consumo. 203. 29520 Tecnología para obtener beneficios de derivados de ensaladas listas para el consumo. 204. 29527 Know-how, ciencia aplicada e innovación.

205. TECNOLOGÍAS DE CONSERVACIÓN. ENVASES ACTIVOS E INTELIGENTES. AUTOMATIZACIÓN Y CONTROL DE PROCESOS

Know – how/ expertise 206. 29538 Caracterización molecular, fisiológica y tecnológica de levaduras de vinificación.<0} 207. 27861 Soluciones personalizadas a necesidades de logística interna 208. 28431 Planta piloto de atmósferas controladas en células individualizadas para el

almacenamiento post-cosecha de frutas y vegetales 209. 28461 Almacenamiento en óptimas condiciones para productos mínimamente procesados en

fresco 210. 28463 Desarrollo de nuevos productos mínimanente procesados en fresco. 211. 28473 Nuevos usos para cámara de ahumado 212. 28531 Conservación y tecnologías de procesamiento 213. 28595 Asesoramiento para sistemas de envasado de productos alimenticios 214. 28758 Plástico reciclado para la producción de envases plásticos con fines alimenticios 215. 29113 Aplicación de atmósferas modificadas para la mejora de la vida útil en la conservación

de productos de panadería. 216. 29159 Ventaja competitiva para productos alimentarios en los mercados del Reino Unido

gracias a diseños de envasado revolucionarios e innovadores. 217. 29170 Estudios de calidad en zumos de frutas tras someterlos a diferentes tratamientos de

conservación (pasteurización, campos eléctricos pulsados, etc.) y condiciones de almacenamiento.

218. 29171 Diseño de procesos de supercríticos de extracción de fluidos para componentes biológicamente activos.

219. 29256 Automatización y robótica para el sector alimentario: centro de excelencia dedicado a la satisfacción de las demandas del mercado mediante soluciones innovadoras y personalizadas.

220. 29328 Oportunidades para el sector de los alimentos y las bebidas en la región de Yorkshire & Humber, Reino Unido.

221. 29349 Tecnologías y know- how para la cocina moderna, la comida rápida y el catering (productos Horeca)

222. 29402 Técnicas y metodologías para el procesamiento de alimentos 223. 29455 Nuevos vegetales en atmósferas modificadas: borraja 224. 29496 Método matemático para predecir el tiempo de tratamiento necesario para alcanzar

valores seguros durante los tratamientos de alimentos en conserva. 225. 29560 Atmósferas controladas (en fase piloto) en células individualizadas para el

almacenamiento post-recolección de frutas y verduras. Asesoramiento técnico para la conservación de verduras y frutas frescas.

226. 29561 Tecnología de envasado de vanguardia. Diseño y optimización de los envases más adecuados para productos frescos y comidas precocinadas. Asesoramiento técnico sobre tecnología de envasado.

Búsqueda de socios para programa de investigación 227. 29004 Diseño y fabricación de un sistema híbrido de energía solar y calor residual para la

generación directa de vapor directo a baja presión y su utilización en procesos industriales del sector agroalimentario.

228. 29122 Nuevas tecnologías ajustadas para la transformación de biomateriales colágenos estables para personalizar piel. PELLETEC.

229. 29458 Investigación y Desarrollo de tecnológica de IV y V gama para empresas del sector agroalimentaria

230. 29537 Estudio del potencial de las variedades de calabaza como producto fresco. Oferta tecnológica

231. 27710 Autoclave pendular. 232. 27711 Sistema de cocción y enfriamiento. 233. 27802 Soluciones de automatización y control de procesos relacionados con la alimentación 234. 27852 Visión artificial 235. 27920 Cooperación tecnológica en la gama de concentrados para la industria alimentaria. 236. 28034 Espectroscopia por infrarrojos para la automatización de los controles de calidad 237. 28037 Nuevo nanocompuesto para la mejora de la calidad del envasado de los alimentos

238. 28059 Detección de defectos basado en visión espectral 239. 28104 Mecatrónica y robótica agroalimentaria 240. 28266 Diseño y decoración de envases 241. 28301 Higienización de alimentos mediante radiación ionizante 242. 28434 Procedimiento de uso de agua ozonizada (O3) en la higienización de productos

vegetales y agua de proceso en industrias agroalimentarias 243. 28437 Planta piloto para el tratamiento de productos vegetales y la desinfección de agua con

ozono como gas en solución acuosa 244. 28438 Procedimiento para obtener alcachofas mínimamente procesadas sin sulfito 245. 28460 Procedimiento para la obtención de zumos cítricos pasterizados refrigerados con calidad

sensorial similar a la de zumos recién exprimidos 246. 28467 Procedimiento para la propagación in vitro del espárrago 247. 28539 Maquinaria para la manipulación de envases: diseño, fabricación, automatización e

instalación 248. 28553 Conservantes naturales procedentes de aceites esenciales, extractos de plantas y

metabolitos de fermentación acetomaloláctica 249. 28605 Brazo robótico articulado para posicionamiento de frutas y verduras en las máquinas. 250. 28737 Línea capsuladora para la industria alimentaria (máquina capsuladora y detectores de

vacío) 251. 28745 Envase al vacío de fácil apertura mono-dosis para productos líquidos y cremosos con

sistema antigoteo 252. 28752 Desarrollo de envases biodegradables para alimentación 253. 28753 Desarrollo de envases activos para extender la vida útil de los alimentos envasados 254. 28754 Seguridad alimentaria en envases plásticos 255. 28756 Desarrollo de envases multicapa para alargar la vida útil de los alimentos envasados 256. 28791 Una empresa española fabrica y procesa plásticos de ingeniería para aplicaciones

industriales prestando especial atención a la maquinaria de la industria alimentaria 257. 28825 Innovador simulador gastro-intestinal dinámico 258. 28969 Novedosa técnica para desinfección de superficies basada en Ozono 259. 28975 Maquinaria para simular envoltorios hechos a mano 260. 28977 Depósito dispensador presurizado 261. 29014 Envase activo antioxidante/antimicrobiano respetuoso con el medio ambiente que

aumenta la vida útil de los productos alimentarios 262. 29092 Equipos de refrigeración, congelación, ultracongelación, pasteurización y fermentación. 263. 29117 Control de calidad de productos automático utilizando técnicas de visión por ordenador. 264. 29118 Procesamiento de alimentos de origen animal 265. 29120 Tecnologías de conservación no contaminantes para mantener o aumentar las

propiedades antioxidantes y funcionales de ciruelas y cerezas. 266. 29142 Sistema de automatización multiplataforma con control de lotes y MES (sistema de

ejecución de producción) incorporados. 267. 29161 Proyectos listos para su utilización en varios sectores agroalimentarios. 268. 29262 Una revolucionaria tecnología de congelación para productos alimentarios. 269. 29318 Nuevo tratamiento térmico industrial para productos alimentarios sólidos frágiles y

sensibles. 270. 29329 Nuevo proceso continuo para la fabricación, dosificación y envasado de turrones de

Jijona. 271. 29330 Multifresh system: la evolucion del enfriamiento. 272. 29348 Garbanzos de cocción rápida 273. 29354 Tecnología microondas para el control de plagas y secado de los productos

agroalimentarios. 274. 29363 Procesos con microondas 275. 29365 Amplia variedad de producción en un metro cuadrado 276. 29371 Producción, Envasado y comercialización de salsas, y mermeladas envase plástico

tapon antigoteo. 277. 29374 Detector electroóptico en línea de semillas para alimentos con semilla. 278. 29377 Dosificadoras volumétricas para productos líquidos y densos 279. 29386 Uso del almacenamiento refrigerado, atmósferas controladas y modificadas y de

tratamientos innovadores (luz UV-C, ozono, choques térmicos, etc.) para la preservación de frutas y hortalizas.

280. 29389 Envases y películas plásticas para productos agroalimentarios 281. 29391 Productos mínimamente procesados en fresco 282. 29393 Innovaciones en la postrecolección de frutas y hortalizas 283. 29395 Envasado activo e inteligente de alimentos y bebidas 284. 29404 Técnicas y metodologías para productos cortados frescos.

285. 29426 Recubrimientos comestibles para envases alimentarios. 286. 29433 Oferta tecnológica de IFAPA 287. 29456 Productos de V gama a base de vegetales tratados por altas presiones (HPP) 288. 29457 Desarrollo, protección y transferencia tecnológica de IV y V gama para empresas del

sector agroalimentaria 289. 29461 Soluciones innovadores para la industria del procesamiento de pescado 290. 29483 Método para obtener líquidos concentrados congelados. 291. 29484 Tecnología para la producción de botellas biodegradables 292. 29485 Nuevo puré de patatas congelado. 293. 29486 Nuevas enzimas naturales activas en frío. 294. 29487 Tecnología para la producción de “Arabian roll”. 295. 29488 Dispositivo para la desadificación de bebidas hidroalcohólicas. 296. 29490 Tecnología para la producción de ensaladas con un mayor tiempo de vida 297. 29493 Eliminación de compuestos de olor no deseados en aditivos enológicos. 298. 29495 Métodos innovadores para la reducción del pH de los alimentos 299. 29511 Equipos de cerradoras y llenadotas de latas para alimentación 300. 29525 Máquina 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 optimización de tratamientos térmicos mediante la mejora de las

cualidades organolépticas de los productos (comidas precocinadas y alimentos enlatados). Amplia experiencia en el diseño de tratamientos térmicos a altas y bajas tempera

Demanda tecnológica 305. 27264 Sistema automatizado de orientación y posicionamiento de las frutas 306. 27316 Equipo para glasear fruta mediante crioprotectores 307. 27449 Desarrollo de polímeros nanocompuestos de alta barrera. 308. 27699 Nuevo sistema de esterilización de especias molidas 309. 27736 Nuevo sistema de esterilización de especias molidas 310. 27803 Maquinaria para procesos industriales relacionados con la alimentación

(Termoselladoras, Termoconformadoras, Llenado aséptico, pesadoras multicabezal, etc.) 311. 27809 Nuevo sistema de esterilización de pimentón 312. 27824 Film plástico que aumente la durabilidad de los productos de 4ª gama 313. 27825 Tratamiento final de conservación para tarros de cristal 314. 27841 Modificación de maquinaria para envases plásticos. 315. 27842 Instalaciones para el transporte de envases metálicos para la industria alimentaria 316. 27853 Desarrollo de tecnología de magnetismo 317. 27854 Desarrollo de tecnología de inducción eléctrica 318. 27888 Nuevo sistema de envasado 319. 27980 Envases de PET para el envasado de zumos 320. 27981 Obtención de zumos cítricos pasterizados refrigerados con calidad sensorial similar a la

de zumos recién exprimidos 321. 27983 Esterilización de productos mediante dióxido de carbono supercrítico 322. 27984 Conservación y alargamiento de la vida útil de los alimentos 323. 28338 Films biodegradables para envases en contacto directo con los alimentos aceitosos 324. 28526 Tecnología de inspección innovadora 325. 28774 Envase o film que aporte conservantes y antioxidantes al producto 326. 28979 Soluciones personalizadas y automatizadas para la producción y líneas de envasado en

la industria del dulce. 327. 29063 Tecnología para envasar almendras al vacío 328. 29065 Pasteurización de almendra mediante vapor 329. 29160 Instalaciones y materiales para realizar experimentos. 330. 29273 Tecnología de envasado para ampliar la vida útil de caramelos de almendra y

mantequilla. 331. 29293 Tecnologías de envasado y conservación para verduras de quinta gama. 332. 29296 Sistema de llenado de envases de plástico rígido 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 método tradicional con lotes pequeños,

búsqueda de envases y sistema de llenado. 334. 29312 Nuevas tecnologías para obtener harina de almendra extra fina.

335. 29314 Métodos para evitar la contaminación con insectos antes y después 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 plástico con propiedades antioxidantes y antimicrobianas para el envasado de

alimentos 339. 29335 Maquinara de emulsión en vacío para la preparación de salsas 340. 29336 Maquinaria de envasado para salsas y mermeladas 341. 29339 Equipo de medición en línea de cuerpos extraños 342. 29358 Financiación privada para empresas de base tecnológica (EBTs) en el sector «bio». 343. 29378 Tecnologías para la extensión de la vida útil en champiñones 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 champiñones durante todo el procesado. 347. 29407 Innovador envase o etiqueta para los consumidores. 348. 29408 Tecnología no destructiva para obtener el TSG. 349. 29409 Envases para la conservación las propiedades organolépticas del jamón curado 350. 29429 Soluciones alternativas al agua caliente y el vapor para el proceso de esterilización y

escaldado de vegetales y champiñones 351. 29712 Nuevo sistema innovador de envasado que inhibe el crecimiento de los microorganismos

extendiendo la vida útil de productos cárnicos curados y cocinados. 352. 29714 Diseño industrial que permita manipular grandes piezas de carne automáticamente 353. 29717 Maquinaria especializada en la mezcla, envasado y pesado de condimentos, especias y

hierbas 354. 29710 Envases inteligentes, biodegradables, reciclados y tecnologías de conservación 355. 29516 Materiales de envasado activos para ensaladas listas para el consumo. 356. 29521 Film plástico retráctil que aumenta el tiempo de conservación manteniendo la blancura. 357. 29522 Nuevos materiales de envasado para ensaladas listas para el consumo. 358. 29539 Tecnologías de alta presión 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 automático de masa de pan con un sistema de extracción mecanizada

362. OTRAS TECNOLOGÍAS

Know-how / expertise 363. 28706 Enterprise Europe Yorkshire 364. 28938 Servicios de consultoría y laboratorio a empresas del sector de la alimentación 365. 29138 Servicios de apoyo para empresas emergentes y empresarios. 366. 29328 Oportunidades para el sector de los alimentos y las bebidas en la región de Yorkshire &

Humber, Reino Unido. 367. 29535 Oferta tecnológica de CETENMA

Búsqueda de socios para programa de investigación 368. 29454 Búsqueda de socios para proyectos de investigación

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

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

17

COMPANIES / EMPRESAS Acció Cidem Copca Ms Cristina Peña ADER Mr Enrique Esteban Adesva Ms Cristina Pérez Agencia De Inovaçao Ms Carina Araújo Ms Bibiana Dantas Agricultural University of Athens Mr Spiridon Kintzios Agroleaf Ltd Mr Chris Hoggard AIICA Dr Jose M Adzet AIMPLAS Instituto Tecnológico del Plástico Mr Jesús Latorre-Zacarés Ainia Ms Noemi Vidal Mr Gilabert Alejandro Mr Julio Carreras Aiplast, S.L. Mr Garcia Juan Martin Alhondiga La Union S.A. Mr Gabriel Barranco Ms María Martín Aliberico Packaging Ms Ana García Alintec Scarl. Mr Virgilio Garavaglia Alucoat Conversion Ms López Ana Anecoop, S. COOP. Mr Nicolás Juste Vidal Aqp & Ingredients, S.L. Mr David Jorquera ARTEC SYSTEM Mr Dominique BERTAULT

Asti Ms Carmen Teresa Tudanca Fernandez

AT4 wireless Ms Maria Bermejo Automatismos Teinco, S.L. Mr David Brunet Auxiliar Conservera s.a. Mr Andrés Sánchez Mr Pedro Martínez Avansys Mr Germán Bravo Escobar Avilesa Mr Patricio Pujante B-Able Mr Mendigutía Cruz Bemasa Caps, S.A. Ms Concepción Bastida Bioesplora srl Mr Massimiliano D'Urso Biogolden Solutions Mr Antonio Ramirez Fajardo Biomaslinic S.L. Isabel Crovetto Biomolecular Technologies, S.L Dr Antonio Martinez-Murcia Bioprodin Mr Antonio Méndez Biotecgen srl Mr Maurizio Chiesa Borgomastro&derossi Engineering srl Mr Derossi Ferdinando Bronco Mr Krzysztof Strzyzewski BTI Mr Jan Gumkowski Carrion y asociados Mr Antonio Carrion Molina CARTIF Foundation Mr Fernando Gayubo Casa Pareja Mr Juan Molina Ccs Aosta SRL Mr Giusto Giovannetti CEBAS-CSIC Ms Yolanda Hernando Saiz

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CEEI ALCOY Mr Salvador Abel Pastor Centre DBA - Universitat de Lleida Ms Mercè Balcells Centre for Food Robotics and Automation (CenFRA Ltd) Mr David Cheeseman Centro de Innovación y Transferencia de Tecnologia de Andalucía, S.A.U. Ms Cristina Cabeza Centro para el Desarrollo Tecnológico Industrial (CDTI) Mr Eduardo Cotillas Provencio Centro Tecnológico de la Energía y del Medio Ambiente Mr Sergio Frutos Centro Tecnológico del Calzado y del Plástico Mr Alejandro Arribas Centro Tecnológico TECNOVA (Fundación para las Tecnologías Auxiliares de la Agricultura) Mr Joaquín Pozo Dengra

Ms Iris Cayuela Román CERETETH (Center of Research and Technology Thessaly) Mr George Nanos Chambre Regionale De Commerce Et D'Industrie Rhone-Alpes Mr Salvatrice BUFALINO

Cimce Mr Francisco Javier Trigueros Romero

Citromil, S.L. Mr Roberto Vilaplana CNR-Institute of Biomembrane and Bioenergetics Dr De Leo Francesca CNR-ISPA Mr Antonio Logrieco Ms Maria Stella Cappello COCOA Bio Company Mr Armando José Yáñez Soler Comercial agricola kepika e.i.r.l. Mr Miguez Matias Comercial Somme, S.L. Ms Ángeles San Nicolás Consejo Superior De Investigaciones Científicas Ms Estrella Maroto Consejo Superior de Investigaciones Científicas - Vicep. Adjunta Transferencia Conocimiento Mr Jose Pablo Zamorano Conservas El Raal S.C.L. Mr Herrera Pedro Conservas hijos de Manuel Sanchez Basarte S.A Ms Maria Baquerin Mr Luis Sanchez Conservas Vegetales de Extremadura S.A.U. Ms Pérez Raquel Mr Zumbe Albert Conservas y Frutas, S.A. (Cofrusa) Mr Javier Cegarra Cooperativa del Vino de Yecla Ms María Teresa Ruiz CRCI Bourgogne - EnterPrise Europe Network Ms Céline ESCOFFIER CSEM Mr Hakim Bederr CTC Mr Jose Antonio Gabaldon Mr Miguel Ayuso García Mr Quintín David Design Futures Mr John Kirkby Dieta Mediterránea Aceites y Vinagres, S.A. Mr José María García Dimerca Mr Olivares Olivares DINAMIC. Universitat Rovira i Virgili Mr Katakis Ioanis Disprol Química S.L. Mr Francisco Jose Mayo Conesa Dolmar, s. l. Mr Fernández Mariano Domca S.A. Ms Paloma Abad Campos Dulces y Conservas Helios, S.A. Ms Perez Maria Eugenia Dymtec Mr Alberto Moratón

19

ECOFATUM Mr Roberto Salinas Ms Carolina Cohen Polanco El Barranquillo, s.a. Mr Álvaro Sixto Elaborados industriales MEDITEC, S.L. Mr Juan Carlos Catalán ElPozo Alimentacion, S.A. Mr Antonio Avellaneda Goicuria Embalnor, Lda Ms Ana Gomes Emily Foods, S.L. Mr Rafael Molina Emitech Mr Antonio DIAFERIA Enterprise Europe Yorkshire Dr Helen Glass Mr Nicholas Marchetti Española de I+D, S.A. Mr Salvador Barber Pérez Ms Concepción Ortolá Santacreu Estrella de Levante, S.A. Mr Carlos Gómez ETAT S.A. Ms Charis Delimitsou EuroVértice Consultores S.L. Ms Raquel Galarza FECOAM Mr Pedro Sánchez FEDA-ACTIS Ms Ramírez Molano Evelin Fedacova Mr Juan Gombau Escuin Ms Silvia Palomares Mr Javier Marzo Filippo BERLOCO Mr Berloco Filippo Food and Environment Research Agency (FERA) Mr Barry McCrea Food Chain Mr Graham Clayton Fraunhofer IVV Mr Jaochim Wunderlich Fundación Adeuropa (Adeuropa Foundation) Ms Ana Hernandez Ms Aurora Ramos Fundación Andaluza de Imagen, Color y Óptica (Faico) Mr Mariano Quesada Morales Fundación CARTIF Ms Gonzalez Ainhoa Fundación ctaquA Ms Myriam Retamero Fundación LEIA, C.D.T. Ms Díaz de Apodaca Elena Fundación Para El Desarrollo De La Ciencia Y La Tecnología En Extremadura Ms María García Grefusa SL Mr Luis Martínez Grupo de Transductores Químicos (Instituto de Microelectrónica de Barcelona, CSIC) Mr Alejandro Manuel Rivera Grupo Hortofrutícola Murciana de Vegetales Mr Enrique Fernández Hermes Ltd. Mr Lukas Fornalik Hero España S.A. Mr Alfonso Corbalan Ms Inmaculada Campillo Mr Javier Lloret Hijos de Raul Navarro, S.L. Mr Raul Navarro Hojiblanca Ms Silvia López Humber Seafood Institute Mr Mike Dillon Hygicare Scientific Solutions Mr Tony Fawcett Iberchem Aromas, S.L. Mr Carlos Martínez ICT-Universidad de Navarra Mr Alex Hansen

20

IFAPA Ms Emma Cantos Mr Rafael Font Mr Jose A. Garcia Mesa Dr Enrique E. Alés Mr Francisco Peña Mr José Manuel Moreno Rojas Imasde Agroalimentaria, SL Mr Peinado Javier Imb-Cnm (CSIC) Mr Ferran Vera Gras

Imida Ms Maria Jesus Pascual Villalobos Inbiotec Mr Rodrigo Martín Incotec, S.L. Mr David Jorquera Indes Software Mr Rodrigo Victor Industrias Anfra Mr Vicente Hernandez Inemur Mr Jordi Sánchez Infutisa,S.L. Mr osé Alarcón Ingenia Mr Salvador Cardona Ingenieria e Innovacion Ms Sonia Belmonte Ingenova Consulting Mr Puerma Mª Angeles Ingerymec, S.L. Mr Byron Patricio Yanez Herrera Mr Antonio Hernández Espinosa Mr Fabián Yánez Herrera Ingredientis Biotech Mr Jesús Jiménez López INNOFOOD I+D+i, S.L. Mr José María Fernández Innovaciones Aromaticas I.G.H. S.A. Mr Javier Montesinos InnovaPuglia Ms Daniela Fiore Instalaciones Dymtec,S.L. Ms Zaira Zamora Institute of Food Research Mr Tim Brocklehurst Institute of Nutrition and Food Safety (INSA·UB) Dr Josep Pascual Instituto de Automática e Informática Industrial Mr Sanchez-Salmeron A. Jose Instituto de Automática e Informática Industrial. AI2 Mr Javier Sanchis Sáez Instituto de Investigación y Análisis Alimentarios. Universidad de Santiago de Compostela Mr Manuel Araujo Instituto Politécnico de Bragança - CIMO Dr Luis Cabrita Instituto Politécnico Superior do Porto Mr Bruno Reis Instituto Tecnológico Agroalimentario de Extremadura Ms Mercedes Pacheco Rodríguez Instituto Tecnológico de Canarias Ms Teresa Rodríguez Instrumentos Testo SA Mr Ordoñez Eduardo Ionmed Esterilizacion Ms Olga Melero Morales Ixapack, S.A. Mr Gimenez Miquel J. García Carrión S.A. Dr Juan Guardiola Jamones de Serón 1880 SL Mr Roger Martínez JMP Ingenieros Mr Eduardo Remírez José Martínez y Cía,S.A. Mr Francisco Martínez Jumel Alimentaria Ms Gloria Ruiz Díaz Ms Sofía Frasquet Mr Federico Fregori

21

Jumsal,S.A. Mr Andrés Jerez Juver Alimentación, S.A. Ms Julia Torres Kris Ms Renata Kowalczyk Laimat Ms Fina Pedrajas Las Lagunas de Sanchonuño S.A. Mr Rincon Alvaro Le Deliziose Mr Giuseppe Povia Lea Artibai Ikastetxea Ms Andonegi Naiara Lebensmittelinstitut KIN e. V Mr Stephan Bornier LEITAT Centro Tecnológico Ms Laia Crespo Lindes Vision S.L. Mr A. José Sánchez Salmerón López Matencio, S.A. Mr José Luis López Matencio Macoansal, S. L. Mr Antonio Navarro Manufacturas Salomón,S.L Mr Adil Didi Maquinaria Conservera del Segura Mr Antonio Rex Marín Giménez Hermanos, S.A. Mr Antonio Sáez Marketing&CO Ms Hernández Encarna Matgas 2000 AIE Mr Guri Sonia Meat Technology Center of La Rioja Mr Barriobero José Ignacio Mecanizados Industriales Cano Mr Miguel Cano Ms Gema Blanes Metalgest del Atlántico SL Ms Laiz Moreira Belén Microgenambiental Mr Hormigo Marta Mobemur, S.L. Mr Antonio Montesinos Nanta, S.A. Mr Antonio Alcántara NextPoint Solutions, S.L. Mr Lluis Bueno Pablo NIRSoluciones S.L. Mr Antonio Serrano Nieves Nuñez Nordischer Maschinenbau Rud.Baader GmbH+Co.KG Mr Kourosh Pourkian Nutracitrus Mr Juan Ramón Guerrero NUTREN-nutrigenomics (University of Lleida) Mr Brunet i Garcia Núria

Obleas de Caravaca de la Cruz, S.L. Mr Santiago Alonso Rodriguez Talavera

ÖHMI Analytik GmbH Mr Klaus Breese Olustecnología S.L. Ms Marta Martinez OTRI ULPGC - Fundación Universitaria de Las Palmas Ms Dévora Quintero Natalia Pack4Food Mr Peter Ragaert Parque Científico de Madrid Ms Natalia Aldaba Pastificio La Contadina s.a.s. Mr Salvatore Lizzio Plasma Solution s.r.l. Mr Nella Rossini Plasticos Hidrosolubles Ms Fernandez Begoña Productos DAMEL, S.A: Mr José María Pelegrín Productos Sur, S.A. Mr Juan de Dios Hernández ProLeiT Iberia Mr Francisco Gómez de la LLera PULEVA BIOTECH, S.A. Mr Miguel A. Blanco Ramón Vizcaino Refrigeración Ms Leo Argote

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Rayonics Italia SRL Mr Ezio Roppolo

Red De Institutos Tecnológicos De La Comunidad Valenciana Ms Elena Cortés Ventura - Partner User

Resilux Mr Aldaya Jesús Revtech Ms Beatriz Valero Rui Simeão - Tavira Sal Mr Rui Neves S.C. Maquinaria, S.L. Mr Santiago Conesa Sairem Ibérica, SL Ms Corinne Clavaron Salazones Garre, SL Ms Ana María Garre García Scorpion Ltd. Mr Hubert Szymura SDF Mr Piotr Kaczmarek SDI, Soluciones Informaticas Ms Myriam G Garcia Sensing&Control Mr Escudero Joan Seprox Biotech S.L. Mr García Miguel Sipem, S.A. Mr Carlos Campillo SK Embio Diagnostics LTD Pr Spiridon Kintzios SOC. COOP. Champinter Ms Correa Catalina Sonsel Holdings/lanka machines Mr kingsley Jayaweera Spanish National Research Council Ms Maroto Estrella Sucesores de Muñoz y Pujante, S.L. Ms Noemí Muñoz Supercritical fluid Innovation Mr Karine SEAUDEAU Taller Autorema,S.L. Mr Rafael Moreno Tecfood Life Quality Systems, s.l. Mr David Picó Technologie Spozywcze Mr Maciej Gera Technology Transfer Office. University of Valencia Mr Carlos Pitarch Ferrer Tecnilabel System, SL Mr Ricardo Granero Tecnología Avanzada Electromecánica, S.L. Mr Jose Antonio Iñiguez Martínez TEINSA Mr Javier Cumplido The Centre of Food Innovation Sheffield Hallam University Mr John Sorsby Trama y Azahar Mr Juan Luis Fernández de Mesa Treplas Mr Pedro Rubio Universidad Catolica San Antonio Dr Esterlla Nunez Ms Zafrilla Pilar Mr Juana Mulero Universidad Complutense de Madrid - OTRI Ms Marta Arriaga Universidad de Alcalá Mr Antonio Abellán Universidad de Alicante Ms Cristina Pacheco Martinez Mr Javier Montiel Bonmatí Mr Alfonso Jiménez Migallón Ms Mª Carmen Garrigós Selva Ms Mercedes Peltzer Ms Ana Beltrán Sanahuja Mr Juan Mora Universidad de Castilla-La Mancha Mr David Bonal

23

Universidad de Murcia Mr Francisco Torrella Dr Maria Angeles Pedreño Mr Sancho Bañón Dr Encarna Gomez-Plaza Dr Jose Tudela Mr Fernando Gandia-Herrero Mr Fulgencio Marin-Iniesta Universidad de Navarra Mr Enrique Baquero Universidad Miguel Hernández Ms Maria Jose Frutos-Fernandez Universidad Miguel Hernández de Elche Mr Mariano Tarí Serrano Mr Mariano Almela Mr Domingo Martínez Romero Ms María José Frutos Fernández Mr José Ángel Pérez Álvarez Universidad Politécnica de Cartagena Dr López Gómez Antonio Universidad Politécnica de Cartagena - Instituto de Biotecnología Vegetal

Ms Gómez Di Marco Perla Azucena

Universidad Politécnica de Cartagena - OTRI Mr Botía Ordaz Alvaro Universidad Politécnica de Valencia Mr José Manuel Barat Baviera Universidad Politécnica de Valencia Mr Javier Martínez Monzó Universitat de València Mr Garcés Marta Universitat Rovira i Virgili. DINAMIC Mr Duarte Viviana Mr Duaigües Albert University of Foggia Pr Carla Severini University of Navarra - Pharmaceutical Techonolgy Mr Juan Manuel Irache Verdifresh Ms Ramón Elisa Versas Consultores S.L. Mr Espinosa José Vitae Caps, sa Mr Juan Marfil VITO Ms Inge Daems Wirtschaftsförderung Und Technologietransfer Schleswig-Holstein Gmbh Mr Nancy S. Smith Zaragoza Almendras, S.A. Ms Mª Carmen Torres Rodríguez Mr Tomas Berenguer Pérez

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DISEÑO HIGIÉNICO DE INSTALACIONES Y SEGURIDAD ALIMENTARIA HYGIENIC DESIGN OF FACILITIES AND FOOD SAFETY

25

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 ESPAÑOL Título: ESTUDIO Y ANÁLISIS DE ALIMENTOS Y PRODUCTOS PARA ALIMENTACIÓN INFECTADOS Un grupo de investigación de la Universidad de Navarra (España) ofrece una amplia gama de servicios relacionados con la detección, identificación y rastreo de animales (con frecuencia insectos, pero también otros organismos como los protozoos) en alimentos, productos de alimentación y sus entornos de procesamiento. Las áreas de estudio incluyen (aunque no limitadas a ellas) productos de harina, pescado y carne, cereales, legumbres, productos en conserva y pastelería.El grupo está formado por un equipo altamente cualificado y experimentado de científicos. Basado en más de tres décadas de experiencia trabajando junto a socios de la industria, el grupo ha acumulado un profundo conocimiento en métodos científicos y procedimientos industriales, además de la adquisición de un profundo conocimiento de los requerimientos de las compañías.El servicio es económicamente viable y rápido. La política del grupo establece un tiempo de respuesta de 48 horas o menos. Los análisis son especialmente útiles para compañías 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.

26

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 ESPAÑOL Título: INVESTIGACIÓN SOBRE ALIMENTOS PARA LA SALUD Y CONTROL DE ALIMENTOS RELACIONADOS CON ENFERMEDADES. IFR es líder mundial en la investigación sobre el aprovechamiento de alimentos para la salud y el control de alimentos relacionadas con enfermedades. IFR también opera en la red “Food & Health Network”, que sirve de puente entre la investigación de IFR y su aplicación en los alimentos e industrias relacionadas. Es un foro para la transferencia de conocimientos, intercambio de información y colaboración entre la ciencia y la industria. Ofertas FHN: • Ventaja competitiva mediante el acceso a las últimas investigaciones en temas de alimentación. • Las actualizaciones periódicas de nuestra comprensión de la ciencia de los alimentos. • Un foro para la industria nacional e internacional de la creación de redes de ciencia, etc.

27

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 ESPAÑOL Título: PROCESAMIENTO, CARACTERIZACIÓN Y ANÁLISIS DE MATERIALES POLIMÉRICOS El Grupo de Análisis de Polímeros y Nanomateriales (Universidad de Alicante) cuenta con un profundo conocimiento y experiencia en el desarrollo y la ejecución de caracterizaciones de polímeros y biopolímeros. El grupo se centra en la identificación y determinación de aditivos poliméricos. El grupo de investigación ha trabajado varios años en la caracterización polimérica y ha desarrollado una gran cantidad de métodos analíticos para analizar materialesEl grupo es capaz de realizar caracterizaciones completas de materiales plásticos, 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 mecánicas Módulo dinámico, resistencia a la tensión, resistencia al estiramiento, dureza, etc.b) Comportamiento térmico y degradación a altas temperaturas,etc.

28

Ref: ES_29115 Know-how/ expertise

Title: TRACE METAL CONTAMINANTS IN FOOD The Miguel Hernández 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 ESPAÑOL Título: TRAZABILIDAD DE METALES CONTAMINANTES EN ALIMENTOS La Universidad Miguel Hernández fue creada en 1996 para atender el aumento general previsto de la demanda de educación superior en la provincia de Alicante (España), así como las exigencias que derivan de la industria. Por esta razón, el departamento de tecnología agroalimentaria se mantiene en contacto contínuo con la red industrial de empresas. Nuestro personal está involucrado en la investigación, la enseñanza y el servicio de cooperación, así como la transferencia de tecnología de las empresas agroalimentarias. El control de la exposición crónica de la población a algunos químicos a nivel de trazas podría 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 tratarán de identificar las concentraciones de arsénico, plomo y cobre en las materias primas utilizadas para elaborar productos de confitería y dulces.

29

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 Biología 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 Geográficas Protegidas Jijona y Turrón de Alicante, Zurich España, & 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 ESPAÑOL Título: CALIDAD Y SEGURIDAD ALIMENTARIA El grupo de calidad y seguridad alimentaria del departamento de tecnología agroalimentaria de la Universidad Miguel Hernández está principalmente dedicado a resolver problemas reales de las industrias agroalimentarias. En los últimos 5 años, 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 contaminación química de los alimentos, cómo evitarlos, cómo visualizarlos y cómo controlarlos. - Evaluación sensorial de los alimentos. Esta es probablemente nuestra principal línea de investigación en estos momentos.- Control de calidad.- Hemos hechos algunos estudios para empresas prinvadas para optimizar sus líneas de producción en términos de calidad de productos.

30

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 ESPAÑOL Título: ESTUDIOS DE CALIDAD EN ZUMOS DE FRUTAS TRAS SOMETERLOS A DIFERENTES TRATAMIENTOS DE CONSERVACIÓN (PASTEURIZACIÓN, CAMPOS ELÉCTRICOS PULSADOS, ETC.) Y CONDICIONES DE ALMACENAMIENTO. Nutrialiment es un grupo de investigación de la Universidad de Valencia. Nuestra actividad investigadora se centra en: - análisis físico-químicos de las propiedades de los alimentos - determinación del contenido de minerales en aguas y alimentos - Etc. A modo de resumen, nuestro grupo es capaz de evaluar parámetros de calidad de alimentos que no se limitan a los zumos de frutas. Esta tecnología puede emplearse en zumos y otros productos alimentarios.

31

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 ESPAÑOL Título: PRODUCTOS DE CONTROL AVANZADO DE HIGIENE Y BACTERIAS. Hygicare Scientific Solutions (HSS) se creó recientemente con el objetivo de satisfacer las cada vez más 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.

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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 ESPAÑOL Título: ASISTENCIA ANALÍTICA PERSONALIZADA PARA EMPRESAS ALIMENTARIAS. Nuestro laboratorio, una referencia para el gobierno holandés, ha acumulado una gran cantidad de conocimiento analítico experto en la preparación de muestras y en el desarrollo y la validación de métodos analíticos para varios componentes orgánicos e inorgánicos en una amplia variedad de matrices complejas. Hasta hoy hemos desarrollado procedimientos analíticos para: la determinación de dioxinas; PCBs (policlorobifenilos); hidrocarburos aromáticos policíclicos (HAPs); componentes perfluorinados; nitrosaminas; e ignífugos y ftalatos bromados en diferentes tipos de matrices de alimentos como grasas animales y productos lácteos. Los métodos enumerados anteriormente se emplean para el análisis de contaminantes orgánicos 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

34

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 fish-processing 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 ESPAÑOL Título: 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 años, así como para aves, carne roja y maquinara para el procesamiento de frutas desde hace 40 años. Hoy en día, BAADER es el líder mundial en sistemas automáticos 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 cinturón versátil 3. Máquinas para la industria de procesamiento de aves de corral

35

Ref: ES_29512 Know-how/ expertise

Title: FOOD TECHNOLOGY, QUALITY AND HYGIENE MANAGEMENT The Instituto de Investigación y Análisis 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 ESPAÑOL Título: TECNOLOGÍA ALIMENTARIA Y GESTIÓN DE LA HIGIENE Y LA CALIDAD. EL Instituto de Investigación y Análisis Alimentarios (IIAA) es un centro de investigación perteneciente a la Universidad de Santiago de Compostela y se fundó oficialmente en el año 1991. El principal objetivo del Instituto es proporcionar apoyo en el campo de la I+D a aquellas empresas y/o organismos públicos que lo soliciten. Nuestra área de especialidad son las tecnologías analíticas de productos alimentarios (índice de frescura y vida útil, desarrollo de nuevos productos), gracias a las cuales desarrollamos metodologías analíticas para la determinación de diferentes componentes en muestras de alimentos y estudiamos materiales diseñados 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 número de proyectos de investigación europeos, nacionales y regionales con PYMEs y grandes empresas del sector alimentario.

36

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 ESPAÑOL Título: ANÁLISIS AVANZADOS PARA LA CARACTERIZACIÓN DE ALIMENTOS Y LA DETECCIÓN DE INDICADORES DE SEGURIDAD ALIMENTARIA (AGENTES CONTAMINANTES QUÍMICOS Y BIOLÓGICOS). El Instituto de Investigación en Nutrición y Seguridad Alimentaria (INSA•UB) está respaldado por 22 grupos de investigación pertenecientes a las Facultades de Farmacia, Biología, Química y Geografía e Historia de la Universidad de Barcelona, y a otros centros asociados y hospitales vinculados a la misma. El objetivo del INSA•UB es satisfacer las necesidades de la sociedad actual en términos de investigación, formación y prestación de servicios en los sectores relacionados con la industria agroalimentaria. Los investigadores del INSA•UB son capaces de responder de manera coordinada y sinérgica a desafíos en el ámbito de la seguridad alimentaria. El Instituto ofrece el know-how de sus expertos y sus tecnologías en los ámbitos del análisis químico y microbiológico de analitos de todo tipo en cualquier matriz alimentaria. De entre ellos, en Instituto hace especial hincapié en los análisis de caracterización de componentes de interés funcional, la detección de patógenos alimentarios, la determinación de virus entéricos, la validación de la seguridad vírica de los alimentos, el análisis parasitario y el análisis toxicológico global de cualquier matriz alimentaria.

37

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 ESPAÑOL Título: CARACTERIZACIÓN DE PRODUCTOS ALIMENTARIOS EN SISTEMAS DISPERSOS (EMULSIONES, MICROEMULSIONES, NANOEMULSIONES, DISPERSIONES, GELES, ESPUMAS, ETC.) El Instituto de Investigación en Nutrición y Seguridad Alimentaria (INSA•UB) está respaldado por 22 grupos de investigación pertenecientes a las Facultades de Farmacia, Biología, Química y Geografía e Historia de la Universidad de Barcelona, y a otros centros asociados y hospitales vinculados a la misma. El objetivo del INSA•UB es satisfacer las necesidades de la sociedad actual en términos de investigación, formación y prestación de servicios en los sectores relacionados con la industria agroalimentaria. Caracterización de productos alimentarios en sistemas dispersos (emulsiones, microemulsiones, nanoemulsiones, dispersiones, geles, espumas, etc.) Determinación de propiedades de flujo, determinación del comportamiento de flujos y viscoelasticidad, estudios de estabilidad y determinación de la distribución del tamaño y diámetro medio en sistemas dispersos.

38

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 ESPAÑOL Título: CONTROL DE CALIDAD DE ALIMENTOS ENVASADOS. Lindes Vision S.L. es una empresa innovadora ubicada en Valencia que ofrece servicios de gestión e inspección de alimentos. En la actualidad Lindes Vision S.L. estudia la posibilidad de participar en propuestas de proyectos en el ámbito europeo. De hecho, la UE tiene un especial interés en financiar propuestas de proyecto que impliquen la automatización del control de calidad y del procesamiento de alimentos, es decir que incluyan el uso de tecnologías de sensores avanzadas como la visión computerizada. Además, Lindes Visión S.L. busca socios para comercializar sus productos. Esta máquina 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 aparición de cuerpos extraños.

39

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 ESPAÑOL Título: ESPECTROSCOPIA POR INFRARROJOS PARA LA AUTOMATIZACIÓN DE LOS CONTROLES DE CALIDAD Un centro tecnológico español ha desarrollado un sistema de espectroscopía por infrarrojos capaz de medir la composición física y química de alimentos y bebidas. El sistema puede ser aplicado en la misma línea de producción o fuera de ella y a cualquier producto de alimentación. El centro está interesado en encontrar una cooperación tecnológica con asistencia técnica con empresas del sector de la alimentación y de las bebidas.

40

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 ESPAÑOL Título: SISTEMAS DE INSPECCIÓN DE DEFECTOS Y DETECCIÓN DE CUERPOS EXTRAÑOS POR MEDIO DE ULTRASONIDOS EN ALIMENTOS ENVASADOS Un centro tecnológico español ha desarrollado un sistema de inspección basado en ultrasonidos capaz de detectar cuerpos extraños en comida envasada sin causar ningún daño. El sistema puede inspeccionar más de 10 envases por segundo, detectando cuerpos extraños y defectos internos de cualquier comida, líquido o semi-líquido. El centro tecnológico busca cooperación tecnológica con productores alimentarios interesados en introducir esta tecnología en sus plantas de producción.

41

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 ESPAÑOL Título: HERRAMIENTAS DE DIAGNÓSTICO PARA LA MEJORA DE LOS SISTEMAS DE SEGURIDAD DE LAS EMPRESAS DE ALIMENTACIÓN Un centro tecnológico español ofrece herramientas de diagnóstico para la mejora de los sistemas de seguridad en las empresas de alimentación, por medio de la identificación, evaluación y cuantificación del riesgo higiénico y sanitario de los productos alimenticios. El centro está buscando un acuerdo comercial con asistencia técnica con empresas del sector de la alimentación.

42

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 ESPAÑOL Título: NUEVO NANOCOMPUESTO PARA LA MEJORA DE LA CALIDAD DEL ENVASADO DE LOS ALIMENTOS Un centro tecnológico español ha desarrollado un nuevo nanocompuesto (polímero + nanoarcilla) que mejora la eficiencia de los polímeros utilizados en envases de alimentación por el aumento del efecto de la barrera de oxígeno y consiguiendo un aumento de la vida útil del alimento. Además, el nanocompuestos puede ser adaptatdo en función de las necesidades del polímero para cada tipo de alimento que contiene.

43

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 ESPAÑOL Título: SISTEMAS DE TRAZABILIDAD Y LOGÍSTICA RFID PARA LA INDUSTRIA AGROALIMENTARIA AT4 wireless es una empresa cuyo objetivo es ofrecer a sus clientes soluciones y tecnologías para asegurar que sus productos son seguros, compatibles y eficientes. La división de ingeniería y soluciones de AT4 wireless ofrece soluciones basados en las más avanzadas tecnologías en comunicaciones y sistemas de información para optimizar los procesos y la gestión 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 fabricación. No sólo se registran de forma automática todos los pasos en la fase de producción, sino que ayudan en el control del almacenaje, de existencias y envíos.

44

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 ESPAÑOL Título: FRACCIONAMIENTO DE CONTAMINANTES PERSISTENTES CLORADOS Y BROMADOS PARA EL ANÁLISIS DE ALIMENTOS POR UN MÉTODO DE CROMATOGRAFÍA LÍQUIDA DE ALTA EFICACIA. Un grupo de investigación de una universidad española y de un centro de investigación español ha desarrollado un método de cromatografía líquida de alta eficacia (HPLC) para alcanzar el fraccionamiento reproducible de bifenilos policlorados (PCBs de retardantes de llama bromados (BFRs). La aplicabilidad de este método para el análisis de alimentos se demostró fraccionando muestras alimentarias de leche, queso y caballa. El grupo está buscando acuerdos comerciales con asistencia técnica con compañías del sector alimentario.

45

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 solid-state 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 ESPAÑOL Título: SENSOR DE LIMPIEZA. CONTROL DE LOS PROCESOS DE PRODUCCIÓN, HIGIENE DE LAS INSTALACIONES Y CALIDAD DEL PRODUCTO FINAL. El Grupo de Transductores Químicos (GTQ) tiene como actividad central el desarrollo de transductores químicos y microsistemas fabricados con tecnología microelectrónica. La experiencia del grupo se ha centrado principalmente en tres áreas: (bio) sensores, microsistemas y nuevos procedimientos tecnológicos. Los principales objetivos del grupo son:- Proporcionar una solución analítica a algunos sectores industriales utilizando sensores químicos. - Investigación y desarrollo de nuevos sensores químicos y bioquímicos basados en diferentes principios de transducción. - Fabricación de productos fiables utilizando tecnologías microelectrónicas 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 líneas de producción de alimentos y bebidas. El uso de este sensor de limpieza permite el establecimiento de un sistema de control automático de procesos de limpieza, asegurando la calidad del producto final y los beneficios económicos y ambientales.

46

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 ESPAÑOL Título: SEGURIDAD ALIMENTARIA EN ENVASES PLÁSTICOS AIMPLAS es uno de los Centros de Innovación y Tecnología (CIT) de España. Su campo de actividad está dirigida a la realización de investigaciones aplicables al sector de la transformación de plástico, para apoyar el desarrollo tecnológico y la innovación a través de soluciones integrales que se pueden adaptar a las necesidades de las empresas en la industria. Aimplas Instituto Tecnológico del Plástico, tiene una amplia experiencia en estudios de migración de sustancia desde los envases alimentarios y del desarrollo de métodos analíticos para la determinación de esas sustancias. AIMPLAS ha desarrollado métodos analíticos para la detección de los aditivos más comúnmente utilizados en materiales plásticos y que actualmente no tienen regulación. AIMPLAS ofrece esta tecnología a empresas interesadas en verificar la seguridad de los envases de alimentación fabricados o empleados en sus procesos.

47

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 ESPAÑOL Título: INNOVADOR SIMULADOR GASTRO-INTESTINAL DINÁMICO Un centro de investigador Español ha desarrollado un sistema de digestión artificial in vitro. El modelo simula las condiciones del tracto intestinal humano permitiendo de esta forma entender perfectamente el proceso de digestión y la absorción de nutrientes durante el tracto digestivo. El método contribuye a la mejora de los procesos de producción de alimentos así como al desarrollo más eficiente de nuevos productos. El centro busca socios para establecer acuerdos de cooperación técnica para evaluar las funcionalidades de ciertos alimentos e ingredientes.

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Ref: DE_28902 Technology Offer

Title: ANALYTICAL METHOD FOR VERIFICATION OF RESIDUA IN RAW MATERIALS AND FOOD ÖHMI 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 ÖHMI 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 ESPAÑOL Título: MÉTODO DE ANÁLISIS PARA LA VERIFICACIÓN DE RESIDUOS EN MATERIAS PRIMAS Y ALIMENTOS. ÖHMI Analytik GmbH fue fundada hace más de 50 años y hoy en día es el mayor laboratorio privado de ensayo acreditado para el control de calidad y la protección de los consumidores en Saxony-Anhalt. Campos de actividad: • Análisis químico y microbiológico. • Consultoría. • Cursos de entrenamiento. ÖHMI Analytik ha desarrollado métodos analíticos que permiten detectar residuos como pesticidas, en materias primas agrícolas y alimentos. Aspectos innovadores: Se pueden detectar cantidades marginales de residuos en productos agrícolas. Ventajas: Métodos de análisis significativos en el campo de análisis de alimentos para la protección del consumidor y el análisis de la calidad.

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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 solid-state chemical sensors obtained by microelectronic technology. The main objectives of the group´s 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 and reliable products using standardized

microelectronic technologies. 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 ESPAÑOL Título: SISTEMA MULTISENSOR APLICADO AL CONTROL DE CALIDAD DE LA PRODUCCIÓN DE ALIMENTOS Y BEBIDAS El Grupo de Transductores Químicos (GTQ) tiene como actividad central el desarrollo de transductores químicos y microsistemas fabricados con tecnología microelectrónica. El producto propuesto consta de un sistema de sensores múltiples que puede clasificar los productos de alimentación y bebidas y cuantificar algunos parámetros con la misma precisión que los métodos convencionales. El uso de este sistema de análisis permite establecer un sistema de control automático de procesos de producción, garantizando la calidad del producto final, y la identificación de muestras de acuerdo a su composición.

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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 ESPAÑOL Título: DESARROLLO DE NUEVOS PRODUCTOS ALIMENTARIOS, MEJORA DE LA CALIDAD E INCREMENTO DE LA VIDA ÚTIL DE LOS ALIMENTOS. INTAEX es un instituto tecnológico que proporciona unos servicios tecnológicos de alto valor añadido a la industria alimentaria por medio de la ejecución de proyectos de I+D, asistencia técnica y transferencia de proyectos tecnológicos para mejorar la competitividad del sector, mejorando e incrementado la calidad de sus productos. Servicios disponibles: - Mejora de la calidad de los alimentos. - Obtención de nuevos productos alimentarios, tratamientos térmicos especiales… - Asistencia técnica relacionada con la materia prima y/o equipamiento a utilizar. - Análisis y tests. - Formación técnica y especializada en la industria alimentaria.

51

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 ESPAÑOL Título: CERTIFICACIÓN DE DISEÑO HIGIÉNICO DE INSTALACIONES (EHEDG) Un instituto de investigación Español con amplia experiencia en higiene industrial y diseño higiénico de equipos para la industria agroalimentaria, será acreditado para evaluar, testear y certificar equipos de procesado de alimentos con la certificación EHEDG. Esta certificación garantiza que los equipos son microbiológicamente seguros y que cumplen con la ley europea y las especificaciones marcadas por la EHEDG. El centro de investigación está interesado en establecer acuerdos comerciales de asistencia técnica con empresas interesadas en mejorar o certificar los diseños higiénicos de sus equipos de procesado de alimentos.

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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 ESPAÑOL Título: ETIQUETAS RFID EN CONTACTO CON ALIMENTOS PARA UNA IDENTIFICACIÓN RÁPIDA, FIABLE Y AUTOMÁTICA NextPoint Solutions SL es una compañía que desarrolla sus propios productos y soluciones en basándose en la más avanzada tecnología, principalmente la RFID. Nuestro principal objetivo es ofrecer un amplio número de soluciones personalizadas y aplicaciones a nuestros clientes, asegurando su completa satisfacción con los resultados. Nuestro conocimiento en nuevas tecnologías nos permite desarrollar soluciones innovadoras con un alto rendimiento, adaptando cada sistema y tecnología a cada situación. NextPoint Solutions S.L. ha desarrollado un sistema de identificación por radiofrecuencia (RFID) consistente en la colocación de una etiqueta no tóxica directamente sobre el producto alimentario (carne, fruta, etc…). Concretamente, el sistema permite al usuario la identificación de unidades individualmente o por lotes. La solución es adecuada para aplicaciones de trazabilidad, logística y control de procesos de producción proporcionando una identificación más rápida, fiable y automática identificación de lo que deseen.

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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 ESPAÑOL Título: SISTEMA DE CONTROL DE TEMPERATURA NO INVASIVO CON TECNOLOGÍA RFID NextPoint Solutions SL es una compañía que desarrolla sus propios productos y soluciones en basándose en la más avanzada tecnología, principalmente la RFID. NextPoint Solutions S.L. ha desarrollado para el sector de la alimentación un sistema de monitorización de temperatura basado en la tecnología RFID (Sistema de identificación por Radiofrecuencia). La solución consiste en un sensor colocado en los productos de interés de tal manera que el usuario puede registrar los valores de temperatura periódicamente, 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 mercancía se transporta del barco al camión, del camión a un almacén frigorífico, etc. La solución es adecuada para aplicaciones de trazabilidad, logística y control de procesos de producción proporcionando una identificación más rápida, fiable y automática identificación de lo que deseen.

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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 ESPAÑOL Título: INNOVADORAS TECNOLOGÍAS DE RESONANCIA MAGNÉTICA PARA CONTROLES DE CALIDAD NO DESTRUCTIVOS Y SISTEMAS DE MEDICIÓN 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 Magnética Nuclear) equipos de medición para procesos y control de calidad. ARTEC SYSTEM ha desarrollado dos equipos de medida “Diamat & Diaspec” basada en tecnologías innovadoras de resonancia magnética utilizados en procesos y el controles de calidad. Estos dispositivos de pruebas no destructivas portátiles permiten determinar cuantitativa y cualitativamente líquidos en una gran cantidad de productos y materiales: - Medición de agua. - Grasa. - Humedad.- Contenido de aceite. - Diferenciación de sustancias.- Etc.

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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 Biología 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 ESPAÑOL Título: CONTROL DE CALIDAD DE PRODUCTOS AUTOMÁTICO UTILIZANDO TÉCNICAS DE VISIÓN POR ORDENADOR. Desde su creación en 1977, la Universidad Miguel Hernández ha desarrollado una intensa investigación en las áreas de tecnología agroalimentaria, biotecnología, ciencias medioambientales, etc. En estas áreas, la investigación es principalmente llevada a cabo por dos institutos de investigación (Institución de Biología Molecular y Celular y el Instituto de Bioingeniería) y más de 12 departamentos de investigación de la universidad, ayudando a empresas e instituciones del sector industrial a promover la innovación y la competitividad. En el campo de la inspección visual de imperfecciones superficiales hemos desarrollado un sistema de visión por ordenador que es capaz de detectar, controlar y analizar defectos en la línea de producción. El sistema en cuestión puede ser aplicado directamente al control de calidad de cualquier producto relacionado con la industria agroalimentaria. El sistema puede inspeccionar una gran cantidad de parámetros como el tamaño, color, estado de madurez de las frutas, pequeños defectos, etc.

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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 Hernández, 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 ESPAÑOL Título: USO DE ACEITES ESENCIALES COMO ANTIMICROBIANOS Y ANTIOXIDANTES PARA PRESERVAR LAS CARACTERÍSTICAS ORGANOLÉPTICAS, NUTRICIONALES, LA CALIDAD FUNCIONAL Y SEGURIDAD EN LAS FRUTAS Nuestro grupo de investigación pertenece a la Universidad Miguel Hernández, situada en el sur de España. Hemos desarrollado un envase activo basado en el uso de varios aceites esenciales puros en combinación con el envasado en atmósfera modificada (MAP) con el objetivo de reducir las pérdidas de calidad durante la manipulación y posterior almacenamiento. Estos compuestos también son eficaces en el mantenimiento de de los compuestos bioactivos, con especial interés en las propiedades antioxicdantes de los compuestos polifenólicos de las antocianinas y polifenólicos, que tienen gran importancia en los efectos beneficiosos para la salud del consumidor.

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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 cost-effective 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 ESPAÑOL Título: PRUEBAS RÁPIDAS PARA LA DETECCIÓN DE PATÓGENOS EN ALIMENTOS CON UN PROCESAMIENTO MÍNIMO. Un grupo de investigación de la Universidad de Valencia ha desarrollado una prueba rápida y rentable para la detección de patógenos bacterianos (Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus) y virus entéricos (norovirus, virus de la Hepatitis A y rotavirus) en verduras frescas con un procesamiento mínimo. Además, el método puede aplicarse para la detección simultánea de diferentes patógenos, una característica que puede resultar de gran utilidad para la optimización de procesos de automatización y el aumento de la capacidad de análisis. El grupo busca socios para la suscripción de diferentes acuerdos de colaboración.

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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 ESPAÑOL Título: PLANIFICACIÓN DE RECURSOS EMPRESARIALES PARA EL SECTOR AGRÍCOLA. Nuestra empresa ha desarrollado una herramienta de planificación de recursos empresariales integrada en Microsoft Dynamics Nav (Navision) líder entre las empresas agrícolas españolas. Además realizamos proyectos de cuadro de mando integral. Versas es la empresa líder de planificación de recursos empresariales para los grandes productores agrícolas españoles. Abordamos todo el ciclo de producción, desde la gestión de explotaciones (costes, trazabilidad, disponibilidad y predicción de cosechas, salarios, etc.), pasando por el envasado, hasta el despacho. Nuestra herramienta de planificación de recursos empresariales está integrada en Microsoft Dynamics Nav (Navision) para la gestión de las cuentas y la facturación.

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Ref: GR_29198 Technology Offer

Title: ADVANCED BIOSENSORS FOR FOOD SAFETY ANÁLISIS 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, ultra-rapid 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 ESPAÑOL Título: BIOSENSORES AVANZADOS PARA ANÁLISIS DE SEGURIDAD ALIMENTARIA. El Laboratorio de Fisiología Vegetal de la Universidad Agrícola de Atenas (AUA) ofrece un sistema analítico de última generación para la detección de pesticidas y toxinas en productos agrícolas y alimentarios. Dichos productos ofrecen funciones de análisis ultra rápidas de alto rendimiento a precios muy competitivos.

60

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 ESPAÑOL Título: SERVICIOS DE ANÁLISIS DE SEMILLAS. En el servicio se aplica la experiencia en tecnología molecular de la Unidad de Tecnología Molecular de Fera con el objetivo de detectar características de modificación genética (por ejemplo, colza GT73 Roundup ready). El laboratorio ofrece también paquetes de evaluación integral de otras características como micotoxinas y residuos de pesticidas. El servicio de análisis 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 (Asociación Internacional de Análisis de Semillas), la Organización Europea para la Protección de las Plantas (EPPO) y la Confederación Internacional para la Protección de las Plantas (IPPC).

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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 ESPAÑOL Título: FC24: CONTAMINANTES DE ALIMENTOS EN LÍNEA. La FC24 es una guía exhaustiva en constante actualización sobre la legislación de la UE en materia de contaminantes de alimentos y límites de residuos. Entre los contaminantes descritos en ella pueden encontrarse metales, nitratos, fármacos veterinarios, pesticidas y dioxinas. La guía está diseñada para satisfacer las necesidades de los profesionales de la industria alimentaria relacionados con: • La producción de alimentos • La comercialización de alimentos de marcas propias • La importación de productos y alimentos a la UE • El análisis de alimentos • Las normativas de regulación nacionales para la exportación a la UE • La producción y el procesamiento de alimentos para su exportación a la UE

62

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 ESPAÑOL Título: SERVICIOS DE ANÁLISIS DE ALIMENTOS El servicio de análisis de residuos de fármacos veterinarios de Fera está diseñado para detectar residuos de baja concentración en matrices complejas como tejidos animales y productos lácteos y también en alimentos procesados y comidas preparadas cuando no se dispone de la materia prima con la que se fabricaron. Su bagaje científico y su profundo conocimiento de las normativas actuales y emergentes sitúa a Fera a la vanguardia del desarrollo de pruebas y análisis para los ámbitos de la autenticidad de los alimentos, la modificación genética y la detección de residuos y contaminantes.

63

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 ESPAÑOL Título: UNA REVOLUCIONARIA TECNOLOGÍA DE CONGELACIÓN PARA PRODUCTOS ALIMENTARIOS. El Sistema de Células Vivas (CAS, por sus siglas en inglés) aporta una nueva dimensión a la tecnología de congelación. Al permitir el movimiento de las moléculas durante el proceso de congelación se limita la formación de cristales de hielo, y en un momento determinado el producto ultra refrigerado se congela en un único momento (al contrario de lo que sucede con la congelación gradual prolongada, que puede suscitar la formación de grandes cristales de hielo y dañar las células). Al minimizar el tamaño de los cristales de hielo, el CAS garantiza la conservación de la delicada estructura de las células. 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.

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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 ESPAÑOL Título: MEJORA DEL COLOR, LA CALIDAD Y LA ESTABILIDAD DE LOS VINOS TINTOS DURANTE SU PRODUCCIÓN Y ENVEJECIMIENTO. OPTIMIZACIÓN DE TRATAMIENTOS DE MICROOXIGENACIÓN, ENVEJECIMIENTO EN BARRICA Y OTRAS ALTERNATIVAS. VALORIZACIÓN DE LOS DERIVADOS DE LAS BODEGAS. Este grupo de investigación pertenece a la Universidad de Murcia. Nuestra actividad investigadora se centra en dos áreas principales de conocimiento: la viticultura y la enología. En el ámbito de la tecnología enológica nuestra actividad se relaciona principalmente con el desarrollo científico y tecnológico de vinos de alta calidad, centrándose principalmente en estudios sobre polifenoles para la mejora de la conservación del color de los vinos y su importancia para la salud. Contamos con una amplia experiencia en la utilización de varias técnicas de producción de vinos de alta calidad y altos contenidos de polifenoles bioactivos, capaces de aportar beneficios para la salud. Nuestro grupo puede diseñar programas de microoxigenación y estudios de optimización de sistemas de envejecimiento para vinos de alta calidad.

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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 ESPAÑOL Título: HIDROXITIROSOL (DE ALTA CALIDAD), EL MÁS POTENTE DE LOS ANTIOXIDANTES NATURALES, COMO ADITIVO ALIMENTARIO. Empresa dedicada a la investigación y el desarrollo extensivos y a la producción de productos antioxidantes naturales de alta calidad obtenidos a partir de procesos químicos y enzimáticos. La empresa española BIOTECH ha desarrollado un proceso de producción basado en métodos químicos y enzimáticos para la producción de HIDROXITIROSOL, el más potente de los antioxidantes naturales. Los niveles de pureza de este producto, que anteriormente se obtenía del aceite de oliva, eran hasta ahora inferiores a los obtenidos por SEPROX BIOTECH.

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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 ESPAÑOL Título: PUNTOS CRÍTICOS DE LA REDUCCIÓN DE LA CALIDAD DE FRUTAS Y VERDURAS COMO CONSECUENCIA DE MAGULLADURAS EN LA CADENA DE POST-RECOLECCIÓN. El Centro de Investigación y Tecnología de Tesalia (CERETETH) es un organismo sin ánimo de lucro en funcionamiento desde el año 2006 y amparado bajo la Secretaría General de Investigación y Tecnología 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 manipulación violenta de productos perecederos. Con el fin de proponer soluciones y evaluar la eficacia de estas mejoras, se ha desarrollado una metodología para detectar, mediante esferas instrumentadas, puntos críticos que puedan provocar daños y reducir la calidad en las cadenas de post-recolección de productos perecederos.

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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 ESPAÑOL Título: RÁPIDO SISTEMA DE SEGURIDAD ALIMENTARIA PARA LA DETECCIÓN DE CUALQUIER ESPECIE MICROBIANA El “Molecular Diagnostics Center” (MDC) es una innovadora empresa biotecnológica situada en Alicante, cuya principal actividad es la investigación, el desarrollo, y la validación de nuevos métodos rápidos de detección genética pero también la identificación de patógenos en comida, aire, agua y muestras clínicas. MDC ofrece servicios de análisis genético y asistencia técnica para cualquier sector del mercado susceptible de aplicación. La detección de patógenos en alimentos es una preocupación creciente. Los métodos de análisis actuales son lentos e ineficientes, que cuestan dinero y tiempo. Con este sistema podrá saber si sus productos están correctamente en sólo una hora.

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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. Freeze-drying, 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 ultra-trace 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.

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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 Age-related 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 TECNIO-Quality 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 ESPAÑOL Título: DMD: DIAGNÓSTICO DIETÉTICO MOLECULAR Nutren-nutrigenomics es un grupo de investigación biomédica de la Universidad de Lleida. La mayoría de las recomendaciones dietéticas actuales para la mejora de la saludo no tienen en cuenta el perfil molecular único de los individuos. Esto puede ser la causa a largo plazo de los drásticos cambios en la dieta y, lo más importante, podría derivar en problemas de salud. Para solucionar esto hemos diseñado el DMD (Diagnóstico Dietético Molecular). DMD es útil para ofrecer recomendaciones dietéticas personalizadas por lo que es útila para dietistas, nutricionistas, doctores, etc. ya que pueden monitorizar los efectos de la dieta en deportistas, niños, pacientes, etc.

70

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 ESPAÑOL Título: PRODUCTORES E INDUSTRIAS ALIMENTARIAS. Descripción de la tecnología: nuevas técnicas de preservación de alimentos. Determinación de la resistencia al calor de microorganismos alterantes y patógenos. Validación biológica mediante microorganismos indicadores. Compuestos antimicrobianos de origen natural. Establecimiento de procesos combinados para garantizar la seguridad microbiológica en alimentos mínimamente procesados. Microbiología predictiva. Evaluación de patógenos y alterantes en las líneas de procesado industrial (APPCC). Determinación de mecanismos de resistencia. Proteómica, citometría de flujo. Beneficios: mayor seguridad alimentaria.

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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 ESPAÑOL Título: PROTECCIÓN DE FRUTAS Y HORTALIZAS CONTRA PLAGAS Y ENFERMEDADES. DESARROLLO DE ESTRATEGIAS DE BIOCONTROL EN EL CAMPO Y DURANTE LA POSTCOSECHA. Descripción de la tecnología: Análisis de fitoquímicos. Introducción y adaptación de nuevos cultivos. Resistencia a enfermedades. Control biológico. Beneficios: mayor producción y seguridad. Aspectos innovadores: uso de germoplasma silvestre con alto potencial económico. Principales ventajas: mayor número de productos ofrecidos a los consumidores.

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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 ESPAÑOL Título: CERCA DE LA ESPECTROSCOPIA DE INFRARROJOS PARA LA AUTOMATIZACIÓN DE LOS PROCESOS DE ANÁLISIS DE ALIMENTOS Tecnova es un Centro Tecnológico de la industria auxiliar de la agricultura. Entre lso diferentes servicios que ofrece están los de gestión de la innovación, proyectos de I+D y análisis de seguridad alimentaria. La tecnología Nir es una tecnología innovadora que está siendo aplicada a diferentes sectores agroalimentarios y está expandiendo a otros sectores. Sus principales ventajas son: - Velocidad de análisis, ofreciendo resultados en minutos. - Técnicas no destructivas, los productos no están alterados, etc.

73

Ref: DE_28903 Technology Offer

Title: ANALYTICAL METHOD OF EDIBLE OIL FOR ILLEGAL THERMAL TREATMENT OF COLD-PRESSED OILS ÖHMI 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.

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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 ESPAÑOL Título: NUEVO SISTEMA DE DESCONTAMINACIÓN BASADO EN LA TECNOLOGÍA DEL PLASMA. La tecnología del plasma está usualmente aplicada en muchos procesos industriales en sectores como la automoción, semiconductores, envasado, óptica, etc. La capacidad del plasma para descontaminar diferentes tipos de materiales como metales, polímeros, alimentos, etc. es bien conocida. El Centro Tecnológico ofrece un nuevo sistema de descontaminación basado en la tecnología del plasma aplicable a los envases de alimentación, esterilización de alimentos y limpieza de superficies de equipos.

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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 ESPAÑOL Título: RECUBRIMIENTOS COMESTIBLES PARA PROTEGER ALIMENTOS. Se utilizan ceras, glaseados, gomas laca, azúcares, sales y sus derivados y análogos para recubrir alimentos y reducir la pérdida de humedad, oxígeno o sabor. Además, 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 oxidación, preservando con ello la calidad de los productos. Los recubrimientos comestibles se diseñan con el fin de mantener la calidad de las frutas y verduras recién recolectadas durante las fases de almacenamiento, transporte y venta. Estos recubrimientos se elaboran a partir de proteínas de suero, alginatos y ceras (goma de algarrobo, cera Candelilla o parafina) combinados con agentes activos como aceites esenciales (frambuesa, canela, etc.).

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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 ESPAÑOL Título: TECNOLOGÍA NIR PARA EL CONTROL DE CALIDAD DE LOS ALIMENTOS NIRSoluciones S.L. se dedica a la implementación de proyectos con tecnología NIR en empresas del sector agroindustrial, como herramienta para la innovación de los sistemas de control de calidad. La tecnología NIR es una técnica versáticl que reduce o elimina el proceso de preparación de la muestra, reduciendo costes y tiempos de análisis además de su fácil manejo en los análisis rutinarios. Debido a su velocidad de respuestas (Entre 1 y 2 segundos por muestra), la tecnología NIR es fácilmente implantable en la industria alimentaria.

77

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 ESPAÑOL Título: IDENTIFICACIÓN INMEDIATA Y CARACTERIZACIÓN DE MUESTRAS UTILIZANDO TECNOLOGÍA LIBS/NNS. La Universidad Complutense de Madrid es la Universidad más grande y antigua de España. La tecnología desarrollada permite utilizar la técnica LIBS como herramienta para el análisis cuantitativo a diferencia del uso que tradicionalmente tiene para el análisis cualitativo. La nueva técnica basada en la combinación de LIBS con algoritmos matemáticos permite una identificación inmediata de la muestra mediante la creación de una "huella digital" de la misma que la diferencia de cualquier otra muestra. El método tiene una óptima relación coste-eficiencia para la detección de una amplia gama de productos que permiten no sólo ahorrar tiempo en los ciclos de producción, sino también aumentar el número de muestras para ser controlado. La tecnología puede ser utilizada para el control de calidad de las muestras de agua, alimentos o productos biológicos activos en la industria química, farmacéutica o la industria alimentaria.

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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 ESPAÑOL Título: MICROSOFT DINAMICS CRM Microsoft Dynamics CRM 4.0 es un sistema de gestión de relaciones con el cliente (CRM, del inglés Customer Relationship Management) completamente integrado. Ofrece la posibilidad de crear y mantener una visión completa de los datos de clientes desde el primer contacto hasta la compra y postventa.

79

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.

80

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 ESPAÑOL Título: DETECCIÓN Y CUANTIFICACIÓN DE PESTICIDAS EN OLIVAS El Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA) es una organización que tiene como objetivo contribuir a la modernización de los sectores agrario, pesquero y alimentario, así como a la mejora de su competitividad a través de la investigación, el desarrollo, la transferencia de tecnología y la formación. La detección de pesticidas es un aspecto importante en la industria alimentaria y concretamente en el sector de la oliva. Uno de los grupos de tecnología post-cosecha y el área de industria alimentaria ha desarrollado varios métodos basados en la tecnología NIR para detectar y cuantificar pesticidas en las olivas.

81

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 ESPAÑOL Título: REVOLUCIONARIA TECNOLOGÍA DE SEGUIMIENTO POR RADIO CON UNA PRECISIÓN DE 30 CM QUE UTILIZA ETIQUETAS ACTIVAS A MUY BAJA POTENCIA. Sensing&Control es una empresa con un alto grado de especialización en redes de sensores inalámbricos. Nuestra empresa ofrece una novedosa tecnología de ubicación con una precisión 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 más de dos años. Los equipos incluyen una memoria reprogramable y un sensor de temperatura. Además de todo esto, el sistema dispone de una plataforma web de software libre que permite una integración perfecta con cualquier software especializado.

82

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 ESPAÑOL Título: SISTEMA DE SENSORES INALÁMBRICOS CON EXCELENTES CAPACIDADES DE SEGUIMIENTO PARA LA MONITORIZACIÓN DE PARÁMETROS TANTO EN INTERIORES COMO EN EXTERIORES. Sensing&Control es una empresa con una amplia experiencia en el ámbito de las redes de sensores inalámbricos. La empresa desarrolla y comercializa soluciones utilizando tecnologías líderes en este ámbito y es especialista en ZigBee y otras tecnologías similares. Nuestra actividad se centra en los siguientes mercados: agricultura/medioambiente, gestión energética y localización y seguimiento de mercancías/personas. El objetivo de Sensing&Control es ofrecer las últimas tecnologías inalámbricas para satisfacer las necesidades de los nuevos mercados emergentes. Sensing&Control diseña y desarrolla redes inalámbricas de monitorización. La multinacional de consultoría Frost&Sullivan seleccionó uno de nuestros diseños en junio de 2009 como ejemplo de la aplicación de las más modernas tecnologías inalámbricas al sector agrícola. Dicho diseño se probó 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).

83

Ref: ES_29479 Technology Offer

Title: SCREEN-PRINTED INTEGRATED FUNCTIONAL MICROSYSTEMS, PATHOGEN DETECTION APPLICATION The DINAMIC Center aims to transfer technology derived from quality, cutting-edge 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 ESPAÑOL Título: DESARROLLO DE MICROSISTEMAS Y BIOSENSORES FUNCIONALES INTEGRADOS DE IMPRESIÓN SERIGRÁFICA. El DINAMIC Center desea transferir la tecnología derivada de su investigación de vanguardia y alta calidad a ámbitos multidisciplinares para mejorar la eficacia y calidad de los productos obtenidos a partir de diversos procesos industriales. La investigación interna de su centro de ingeniería química, bioelectroquímica y nanotecnología ha generado aplicaciones y soluciones biotecnológicas encaminadas a superar dificultades asociadas con procesos industriales modernos.

84

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 ESPAÑOL Título: TEST DE ULTRASONIDOS PARA LA INDUSTRIA ALIMENTARIA Food Chain ofrece un servicio integral al sector de la alimentación y de las bebidas incluyendo: mejora de la producción y de los productos, resolución de problemas por medio de especialistas, detección de nuevas oportunidades comerciales en la producción de alimentos, etc. La tomografía de ultrasonido le permite "ver" los procesos dinámicos en una forma no invasiva, lo que permite un análisis preciso y evaluaciones de escenarios críticos. La tomografía de ultrasonido también proporciona la evaluación no destructiva de la calidad interna y los defectos ocultos de frutas y vegetales mejorando el proceso de control de calidad.

85

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 in turn

reducing costs and volumes of food waste. • 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 ESPAÑOL Título: “RAPID SHELF LIFE CHECK UP”DETERMINACIÓN DE LA VIDA ÚTIL DEL PRODUCTO RÁPIDAMENTE Y DE MANERA PRECISA El “Rapid Shel Life Check Up” es una tecnología 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 tecnología son los siguientes: • Desarrollo de predicciones de tiempo de vida de los alimentos más precisa,

reduciendo costes y volúmenes de producción. • Nuevas oportunidades de ventas. • Desarrollo continuo, como la adición de nuevos ingredientes a los productos

existentes pudiendo evaluar la vida útil del nuevo producto rápidamente una y otra vez.

86

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 ESPAÑOL Título: TÉCNICAS DE INSPECCIÓN Y RECOGIDA PARA EL PROCESAMIENTO DE ALIMENTOS Los Sistemas de Control y el Instituto de Industria Computable (ai2) es una entidad de búsqueda de la Universidad Politécnica 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-inspección y establecer la técnica. 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 rápidos robots de recogida-inspección y deposito.No son robots cualquiera, si no avanzados robots especializados en operaciones de recogida y deposito. También son capaces de realizar controles de calidad durante el proceso de transporte.

87

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 ESPAÑOL Título: MÉTODOS RÁPIDOS DE ANÁLISIS. CALIDAD Y SEGURIDAD ALIMENTARIA El Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA) es una organización que tiene como objetivo contribuir a la modernización de los sectores agrario, pesquero y alimentario, así como a la mejora de su competitividad a través de la investigación, el desarrollo, la transferencia de tecnología y la formación. El Instituto ofrece métodos rápidos de análisis para la mejora de la calidad y seguridad alimentaria.

88

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 ESPAÑOL Título: SISTEMA EXPERTO PARA LA CATEGORIZACIÓN DE JAMÓN FRESCO. JMP Ingenieros S.L. se sitúa a la vanguardia de las empresas industriales españolas. Su sistema, de fácil integración en el proceso inicial de elaboración del jamón curado, permite categorizar el jamón fresco según su contenido de grasa y la distribución de la misma. De este modo, el sistema detecta a priori la calidad final del jamón y determina inequívocamente el tipo de proceso que debe aplicarse para obtener el mejor resultado.

89

Ref: ES_29526 Technology Offer

Title: SYSTEM FOR CONTROLLING LOSS IN WINE AGEING TEINSA, Técnica 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 micro-organisms which exist there, allowing the unwanted ones to be eliminated and only the desirable ones to remain. PERFIL EN ESPAÑOL Título: SISTEMA PARA EL CONTROL DE FUGAS EN PROCESOS DE ENVEJECIMIENTO DE VINOS. TEINSA, Técnica en Instalaciones de Fluidos S.L., es una empresa industrial fundada en 1986. La empresa centra su actividad en el diseño y la fabricación de instalaciones para todo tipo de fluidos (como aguas oxigenadas, calientes, frías y sobrecalentadas, vapor, combustibles domésticos y aire comprimido) para aplicaciones tanto domésticas como comerciales e industriales. Nuestra tecnología permite controlar los parámetros ambientales que pueden contribuir a la aparición de fugas en las barricas de madera de las bodegas de almacenamiento y envejecimiento de vinos.

90

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

91

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 ESPAÑOL Título: TECNOLOGÍA CAPAZ DE CONSERVAR Y GARANTIZAR LA INOCUIDAD DE LOS PIENSOS Importante empresa española líder en la fabricación y comercialización de alimentos para animales y piensos para acuicultura, demanda esta tecnología para evitar contaminaciones cruzadas en los piensos. Muchos de los piensos producidos para animales (caballos, cerdos, aves, etc.) incluyen medicamentos para la prevención de enfermedades en su composición. Al tener únicamente una línea de producción se corre el riesgo de producir contaminaciones cruzadas en algunos elementos del proceso productivo tales como arrastradores, mezcladores, etc. La empresa demanda una tecnología capaz de conservar y garantizar la inocuidad de los piensos obtenidos en una única línea de producción.

92

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 ESPAÑOL Título: SOFTWARE DE TRAZABILIDAD La empresa española que demanda esta tecnología es una importante compañía dedicada a la recolección, elaboración, fabricación, envasado, comercialización y distribución de productos de herboristería, plantas aromáticas y medicinales, especias, productos dietéticos y de alimentación especial, edulcorantes naturales y artificiales y todo tipo de tés e infusiones. La empresa está buscando un software capaz de llevar a cabo la trazabilidad de los productos, que sea económico y sencillo y que sea además aplicable al sector de las infusiones y tés.

93

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 ESPAÑOL Título: TEST MICROBIOLÓGICO RÁPIDO La empresa demandante es uno de los líderes mundiales en la producción de zumos cítricos. Están buscando un nuevos test microbiológico capaz de producir un conteo total (no sólo positivo o negativo) de microbios (especialmente mohos, levaduras y estreptococos) en cuestión de horas.

94

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 shelf-life by means of modified atmosphere, aseptic packaged or antimicrobial additives. PERFIL EN ESPAÑOL Título: CONSERVACIÓN Y ALARGAMIENTO DE LA VIDA ÚTIL DE LOS ALIMENTOS La empresa que demanda esta tecnología es uno de los mayores productores de zumos de España, manteniéndose fiel durante años 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 está buscando nuevas técnicas de conservación y alargamiento de la vida útil de los alimentos ya sea mediante envasado aséptico, atmósfera modificada o aditivos antimicrobianos.

95

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 ESPAÑOL Título: TEST RÁPIDO PARA DETERMINACIÓN DEL CONTENIDO DE BENZOATO SÓDICO. La empresa española que demanda esta tecnología es una importante productora de postres artesanales de membrillo y otras frutas. El benzoato sódico es un conservador químico utilizado en la elaboración de postres de membrillo y otras frutas. La cantidad de esta sustancia está regulada y limitada. La empresa está buscando una prueba rápida capaz de detectar la cantidad de benzoato sódico presente en una muestra.

96

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 ESPAÑOL Título: NUEVAS APLICACIONES CON TECNOLOGÍA RFID PARA LA INDUSTRIA ALIMENTARIA. NextPoint Solutions SL es una compañía que desarrolla sus propios productos y soluciones en basándose en la más avanzada tecnología, principalmente la RFID. Nuestro principal objetivo es ofrecer un amplio número de soluciones personalizadas y aplicaciones a nuestros clientes, asegurando su completa satisfacción con los resultados. Nuestro conocimiento en nuevas tecnologías nos permite desarrollar soluciones innovadoras con un alto rendimiento, adaptando cada sistema y tecnología a cada situación. Un fabricante y proveedor de productos de tecnología RFID (lectores, etiquetas,…) está buscando distribuidores o integradores interesados en adaptar esta tecnología a las soluciones de sus clientes. - Sistemas de control de proceso. - Soluciones de trazabilidad. - Aplicaciones software para la gestión de almacenes. - Etc. Se buscan socios para establecer colaboraciones en diferentes etapas de la cadena de producción.

97

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 ESPAÑOL Título: FABRICANTES O USUARIOS DE CÓDIGOS DE BARRA EN LA INDUSTRIA ALIMENTARIA NextPoint Solutions SL es una compañía que desarrolla sus propios productos y soluciones en basándose en la más avanzada tecnología, principalmente la RFID. Nuestro principal objetivo es ofrecer un amplio número de soluciones personalizadas y aplicaciones a nuestros clientes, asegurando su completa satisfacción con los resultados. Nuestro conocimiento en nuevas tecnologías nos permite desarrollar soluciones innovadoras con un alto rendimiento, adaptando cada sistema y tecnología a cada situación. Un fabricante español de lectores/grabadores de módulos con tecnología RFID está buscando fabricantes de máquinas de código de barras. El socio buscado debe emplear la codificación de barras en su proceso y podría estar interesado en incorporar la tecnología RFID a su sistema de codificación. Esta incorporación le llevará a una mejora de los servicios de la empresa de valor añadido y supondrá una ventaja competitiva frente a la competencia. Se buscan socios para establecer colaboraciones a largo plazo.

98

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 ESPAÑOL Título: ANÁLISIS DE AFLATOXINAS EN ALMENDRAS Zaragoza Almendras S.A. (ZARAL) es una empresa española que se dedica al procesado de almendra desde hace 50 años. La empresa ha ido evolucionando en función de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cáscara, y en la fabricación de productos derivados de la almendra, trozos de almendra, harinas…Sus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. La empresa le gustaría conocer técnicas para determinar Aflatoxinas en almendras (HPLC, método Elisa y detección espectroscopica) nuevas metodologías de muestreo aleatorias.

99

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 co-operatives 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 ESPAÑOL Título: PROTECCIÓN DE CULTIVOS Y MEJORAS TECNOLÓGICAS EN LOS CULTIVOS DE FRUTAS Y HORTALIZAS ANECOOP es el líder en la venta de frutas y hortalizas en España y es uno de los mayores vendedores de frutas y hortalizas en Europa. ANECOOP está interesado en nuevas técnicas agrícolas, que puedan utilizarse en la franja costera mediterránea, además de nuevas variedades de hortalizas y frutas. La compañía también está interesada en las nuevas tecnologías de procesamiento y envasado de la fruta. Junto con nuestra actividad en la comercialización, ANECOOP tiene un Departamento de Calidad a cargo del impulso y establecimiento de los mejores estándares de calidad en nuestros asociados: ISO, BRC, Eurep. La compañía ha desarrollado una norma para sus propios productos, Naturane, más 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.

100

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 ESPAÑOL Título: CONTROL DE LA SITUACIÓN ACTUAL DE LA TÉCNICA DE TECNOLOGÍAS DE LA TRAZABILIDAD. CEEI Alcoy es un servicio de apoyo dirigido a impulsar el proceso de transformación de las empresas de nuestra área de influencia, especialmente a través de la innovación y la diversificación en el territorio, la promoción de empresas en nuevos sectores, ayudando a las empresas a ser más competitivas y alcanzar un desarrollo territorial que ofrezca un futuro mejor para sus ciudadanos. CEEI Alcoy está 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 información como sea posible, en cuanto a la situación actual se refiere de las tecnologías de trazabilidad actuales. En ese marco, estamos interesados en entrar en contacto con instituciones de investigación y centros tecnológicos que puedan transmitir una visión general de esta disciplina. Las empresas que representamos, se decidirán a seguir adelante con el proyecto de puesta en marcha de la nueva empresa en función de la información que obtengamos sobre este campo.

101

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 ESPAÑOL Título: BÚSQUEDA DEL ALARGAMIENTO Y ASEGURAMIENTO, SIN PÉRDIDA DE CUALIDADES ORGANOLÉPTICAS, DE LA VIDA ÚTIL DE DE LECHE TRATADA CON PASTEURIZACIÓN HTST Nuestra empresa fabrica actualmente leche pasteurizada HTST. La fecha de caducidad marcada es de 10 días y buscamos alargarla todo lo posible, sin alterar el sabor o incluso mejorándolo, mediante técnicas de microfiltración u otras alternativas de resultado equivalente. Buscamos prolongar, así como asegurar, la vida útil de la leche pasteurizada HTST producida a partir de leche cruda obtenida de nuestra propia ganadería controlada de vacuno. La leche cruda se procesa en menos de 24 horas tras el ordeño. Tras la homogeneización y pasteurización HTST en intercambiador de placas, pasa a depósitos intermedios que alimentan a la envasadora de cartones pure-pak ®. Actualmente la fecha de caducidad marcada es de 10 días, manteniendo la cadena de frío, buscamos reducir la carga bacteriológica para alargarla tanto como sea posible sin perder propiedades organolépticas, especialmente el sabor característico de leche fresca.

102

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 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 ESPAÑOL Título: DESARROLLO DE DISPOSITIVOS Bioesplora Srl es una empresa de biotecnología joven y dinámica situada en el Centro Buonsanto. Bioesplora ha establecido una amplia red científica y ha llevado a cabo varias colaboraciones científicas con prestigiosos grupos académicos en Europa y el resto del mundo para el desarrollo de kits de diagnóstico innovadores. El Laboratorio de Bioanalítica de Biología de Sistemas de Bioesplora está equipado con electroforesis en 2D, sistemas de HPLC (cromatografía de líquidos de alta resolución), termociclador, espectrofotómetros y chips de proteínas y ADN para investigar las interacciones proteína-proteína, ácido nucleico-ácido nucleico y ácido nucleico-proteína. Bioesplora posee la patente sobre “sondas moleculares para la detección y cuantificación de ácidos nucleicos objetivo” y ofrece servicios de caracterización de perfiles de transcripción (entre los que se incluyen análisis bioinformáticos de perfiles de transcripción a partir de datos de micromatices) para instituciones médicas, farmacológicas y de investigación agrícola.

103

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 ESPAÑOL Título: MÉTODO DE IMPEDANCIA MAGNÉTICA PARA LA MEDICIÓN DE MICROORGANISMOS CONTAMINANTES EN SALSAS Y MERMELADAS Jumel Alimentaria S. A., caracterizada como pequeña y mediana empresa con larga trayectoria en la elaboración y comercialización de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. La empresa está buscando un equipo de laboratorio basado en la impedancia magnética capaz de detectar contaminación orgánica en salsas y mermeladas.

104

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 ESPAÑOL Título: EQUIPO DE MEDICIÓN EN LÍNEA DE CUERPOS EXTRAÑOS Jumel Alimentaria S. A., caracterizada como pequeña y mediana empresa con larga trayectoria en la elaboración y comercialización de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. La empresa está buscando analizadores de cuerpos extraños de utilizables en la línea de envasado de botellas de salsas y mermeladas.

105

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 ESPAÑOL Título: MEJORAS EN INOCUIDAD DE LOS ALIMENTOS Y TECNOLOGÍAS DE SEGUIMIENTO DURANTE EL PROCESADO DE VEGETALES Y CHAMPIÑONES El Grupo Riberebro, líder en la fabricación de conservas vegetales, busca socios tecnológicos para mejorar distintos aspectos relativos a la calidad de los productos del Grupo. Riberebro reúne a varias industrias familiares con una trayectoria consolidada en la elaboración 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 fábricas en España y varias plantas de producción en el extranjero. La empresa busca nuevas tecnologías de control (por ejemplo, tecnologías RFID) que permitan que, durante el procesado de vegetales, la cadena de distribución sea visible e inteligente en tiempo real, desde los productores hasta los consumidores.

106

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 ESPAÑOL Título: AMPLIACIÓN DE LA VIDA ÚTIL Y DIVERSIFICACIÓN DE GAMAS DE PRODUCTOS Empresa de producción y envasado de frutos de baya con sede en el Reino Unido certificada por el Consorcio Británico de Venta al Por Menor (BRC) que suministra a minoristas y restauradores británicos. Los principales productos de la empresa son las fresas, las frambuesas y los ruibarbos. La empresa desea ampliar la vida útil de sus productos, diversificar sus gamas e incorporar nuevas tecnologías de envasado. En la actualidad la empresa cultiva fresas, frambuesas y ruibarbos para los sectores minorista y de la restauración del Reino Unido y busca envases para diversos propósitos, tecnologías de fabricación de mermeladas y salsas y nuevas tecnologías para ampliar la vida útil de sus productos.

107

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.

108

BIOTECNOLOGÍA BIOTECHNOLOGY

109

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 ESPAÑOL Título: VALORIZACIÓN DE RESIDUOS VEGETALES. OBTENCIÓN DE COMPONENTES BIOACTIVOS Y FIBRAS El Consejo Superior de Investigaciones Científicas (CSIC) es un organismo público de investigación autónomo de carácter multisectorial y multidisciplinar, adscrito al Ministerio de Educación y Ciencia. Los subproductos vegetales procedentes del procesado industrial son muy ricos en sustancias bioactivas. Un grupo de CEBAS-CSIC ha desarrollado una tecnología en la que mediante una serie de pasos sencillos se pueden obtener extractos alimentarios enriquecidos en estos componentes bioactivos, principalmente sustancias antioxidantes y anticancerígenos. También permite la obtención de fibras dietéticas de mejor calidad nutricional que las fibras disponibles hoy en día en el mercado.

110

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 ESPAÑOL Título: DESARROLLO DE ALIMENTOS PROCESADOS Y EN FRESCO ENRIQUECIDOS EN COMPONENTES BIOACTIVOS CEBAS-CSIC es un instituto de investigación que pertenece al Consejo Superior de Investigaciones Científicas. Sus actividades están enfocadas a tres áreas científico-técnicas principalmente: Ciencias Agrarias, Ciencia y Tecnología de losAlimentos, y Recursos Naturales.El instituto ofrece alimentos procesados y en fresco enriquecidos en componente bioactivos.

111

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 ESPAÑOL Título: ESTUDIOS DE ACTIVIDAD BIOLÓGICA USANDO MODELOS ANIMALES Y ENSAYOS CLÍNICOS CEBAS-CSIC es un instituto de investigación que pertenece al Consejo Superiorde Investigaciones Científicas. Sus actividades están enfocadas a tres áreas científico-técnicas principalmente: Ciencias Agrarias, Ciencia y Tecnología de losAlimentos, y Recursos Naturales. El instituto de investigación ofrece su know-how para el estudio de la actividad biológica usando modelos animales y ensayos clínicos.

112

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 ESPAÑOL Título: NUEVOS USOS PARA CÁMARA DE AHUMADO La empresa que demanda esta tecnología es una importante compañía situada en el sur de España dedicada a la elaboración artesanal de salazones de pescado: Mojama de Atún, huevas de Mújol, Huevas de Maruca, Huevas de Atún, Bonitos secos y salados, Caballas y demás salazones de pescado. Las materias primas que utilizan son siempre de primera calidad utilizando como único conservante la sal marina, por lo tanto son productos totalmente naturales, sin conservantes ni colorantes añadidos. La empresa posee una cámara de ahumado (Mauting UKM 2002.ECH-PL) con diversas funciones como: enrojecido, secado, ahumado, asado, cocido, etc. Hasta ahora han utilizado únicamente la función de ahumado para la elaboración de sus productos. Debido a su expansión, la empresa está interesada en ampliar y diversificar su catálogo y aprovechar además, el resto de funciones de la máquina, especialmente la cocción. Por ello, la empresa está buscando una colaboración con otras empresas para la fabricación de nuevos productos.

113

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 ESPAÑOL Título: MICRO Y NANO ENCAPSULACIÓN DE ADITIVOS Y OTROS INGREDIENTES ALIMENTARIOS. Un grupo de investigación español con una experiencia importante en el desarrollo y la evaluación de micro y nanopartículas de polímeros, proteínas y polisacáridos, ofrece sus servicios y conocimiento a empresas. El grupo ha desarrollado métodos originales para la producción de estas partículas. El grupo de investigación, ubicado en Pamplona (Universidad de Navarra), ofrece una amplia gama de servicios relacionados con el diseño, preparación y caracterización de micro y nanopartículas que contengan ingredientes activos para el desarrollo de alimentos funcionales y nutracéuticos.

114

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 ESPAÑOL Título: PROCESOS BIOTECNOLÓGICOS DESTINADOS A MEJORAR LA PRODUCCIÓN DE PRODUCTOS DE ALTO VALOR AÑADIDO PARA LA INDUSTRIA ALIMENTARIA Este centro de investigación ubicado en España se dedica al desarrollo de procesos biotecnológicos relacionados con la transformación de materia prima vegetal y animal en productos de alto valor añadido enfocados a la industria alimentaria, en relación con los probióticos, aminoácidos, moléculas bioactivas, inoculantes para productos lácteos y la carne, pigmentos microbianos y aditivos alimentarios,levadura de panadería, etc.

115

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 ESPAÑOL Título: DESARROLLO DE NUEVOS PRODUCTOS FUNCIONALES, OPTIMIZACIÓN DE LOS PROCESOS DE PRODUCCIÓN, ENVASADO Y CONSERVACIÓN DE ALIMENTOS, CONTROL DE CALIDAD, ANÁLISIS PARA LA INDUSTRIA AGROALIMENTARIA. CARTIF fue creado en 1994 como Centro Tecnológico enfocado a la investigación aplicada y con sede en Parque Tecnológico de Boecillo, Valladolid, España. Sus objetivos principales son: • Identificar las necesidades tecnológicas y desarrollo de la I + D basada en el conocimiento. • Apoyar la innovación tecnológica en la industria, principalmente entre las PYME. • Difusión de la I + D y de resultados innovadores. Las principales líneas de investigación de CARTIF actuales son: Desarrollo de nuevos productos funcionales. • Optimización de los procesos de producción. · Conservación y envasado de alimentos. • Aplicación de sistemas NIR a los procesos de control de calidad. • Optimización y control del proceso productivo del vino. • Desarrollo de técnicas de agricultura y productos orgánicos. • Control de calidad y monitorización de productos cárnicos.

116

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 Hernández, has developed a good quality fibre enriched bread using the artichoke ingredient. PERFIL EN ESPAÑOL Título: OBTENCIÓN DE INGREDIENTES FUNCIONALES PREBIÓTICOS DE LOS SUBPRODUCTOS DE LA ALCACHOFA El departamento de tecnología agroalimentaria, de la universidad, centra sus actividades en las tecnologías de alimentación y producción animal. Las actividades del equipo de investigación están centradas en el desarrollo de nuevos ingredientes, aditivos, alargamiento de la vida útil de los productos, y otros proyectos relacionados con tecnologías 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 utilizándola como comida animal. El grupo de investigación del departamento de tecnología agroalimentaria de la Universidad Miguel Hernández, ha desarrollado una fibra enriquecida de buena calidad para el pan usando ingredientes de la alcachofa.

117

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 ESPAÑOL Título: DISEÑO DE PROCESOS DE SUPERCRÍTICOS DE EXTRACCIÓN DE FLUIDOS PARA COMPONENTES BIOLÓGICAMENTE ACTIVOS. Un grupo de investigación del Departamento de Ingeniería Química de la Universidad de Valencia diseña procedimientos supercríticos para la extracción de fluidos de componentes biológicamente activos de alimentos vegetales. Para ello se realizan además estudios de solubilidad de los componentes en la fase supercrítica y modelaciones y predicciones eficaces del método. Los alimentos y productos vegetales son muy ricos en una gran variedad de componentes biológicamente activos o fitoquímicos, que han demostrado tener propiedades hipolipidémicas, antiplaquetarias, antitumorales, antioxidantes e inmunoestimulantes. Los polifenoles, por ejemplo, han demostrado ser fitoquímicos antioxidantes. Por esta razón, puede resultar útil aislar estos componentes de las matrices vegetales naturales mediante un proceso seguro y respetuoso con el medioambiente, como es la extracción supercrítica de fluidos (SFE).

118

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 ESPAÑOL Título: SECTOR AGROALIMENTARIO: PRODUCCIÓN DE PASTA ENRIQUECIDA CON ÁCIDOS GRASOS OMEGA-3. Freelance: asesoramiento técnico para el sector agroalimentario. La oferta tecnológica 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 ácidos alfa-linolénicos (ALA). Tal y como se detalla en la bibliografía, dicho componente es esencial para la prevención y el tratamiento de las enfermedades cardiovasculares. Soy un profesional italiano licenciado con matrícula en Ciencias, Tecnologías y Gestión de Alimentos. Mi actividad consiste en el desarrollo de investigaciones de laboratorio desde la fase de planificación hasta la fase de interpretación de resultados. Mi objetivo actual es producir y comercializar pasta enriquecida a escala industrial. Mi propuesta de colaboración es la transferencia de know-how y evolución de ventas u otras propuestas interesantes por parte de los solicitantes.

119

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 Científicas (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 ESPAÑOL Título: DESARROLLO Y COMERCIALIZACIÓN 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 Científicas (CSIC) y creada en un contexto científico de alta calidad, que utiliza la tecnología más avanzada en I+D. En nuestra empresa seguimos dos líneas de trabajo diferentes: la cosmecéutica y la nutricosmética, dedicadas a producir y comercializar biomoléculas (acuaporinas) para su transferencia en la industria, a desarrollar y comercializar marcadores bioquímicos del estrés abiótico y a desarrollar nuevos ingredientes y productos alimentarios vegetales con valor añadido. Ofrecemos nuestros conocimientos y experiencia en biotecnología vegetal con fines comerciales. Vamos a coordinar una propuesta al 7PM sobre capacidad de las PYMES.

120

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 with a complete microbiology laboratory for microbiological analysis. PERFIL EN ESPAÑOL Título: APLICACIONES BIOTECNOLÓGICAS PARA EL SECTOR ALIMENTARIO. Leitat es un centro tecnológico especializado en nuevos materiales y tecnologías de producción. Entre las áreas de investigación de Leitat destaca la biotecnología industrial, un ámbito en constante desarrollo que tiene el fin de mejorar los procesos de producción industrial basados en biotecnología. La empresa cuenta con una amplia experiencia en la aplicación de enzimas a procesos industriales. En esta línea de I+D también se han desarrollado aplicaciones intersectoriales de biotecnología. La aplicación de biocatalizadores se fundamente tanto en la catalización homogénea como heterogénea, y presta una especial atención a ésta última con el objetivo de reducir el coste de los procesos. También se han desarrollado técnicas de inmovilización de enzimas para mejorar su estabilización.

121

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 ESPAÑOL Título: 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 ecológica, siguiendo un proceso de selección de abejas “pequeñas”, que son resistentes a todas las enfermedades. Este sistema esta basado en una vuelta al pequeño natural tamaño de las abejas, las cuales se han hecho mas grandes, dando mas miel. El incremento de la estadística de muertes en las abejas preocupa al mundo y siendo capaces de eliminar el uso de agentes químicos 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 están desapareciendo.

122

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 ESPAÑOL Título: NUEVOS INGREDIENTES FUNCIONALES. Puleva Biotech S.A. es una empresa dedicada a la investigación, el desarrollo y la comercialización de nuevos productos elaborados a partir de ingredientes naturales con beneficios adicionales que pueden mejorar el bienestar a través de la prevención de ciertas enfermedades. Puleva Biotech S.A. es una empresa dedicada a la investigación, el desarrollo y la comercialización de nuevos productos elaborados a partir de ingredientes naturales con beneficios adicionales que pueden mejorar el bienestar a través de la prevención de ciertas enfermedades.

123

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 ESPAÑOL Título: DISEÑO, CARACTERIZACIÓN, EVALUACIÓN Y DESARROLLO DE INGREDIENTES Y ALIMENTOS FUNCIONALES. El Instituto de Investigación en Nutrición y Seguridad Alimentaria (INSA•UB) está respaldado por 22 grupos de investigación pertenecientes a las Facultades de Farmacia, Biología, Química y Geografía e Historia de la Universidad de Barcelona, y a otros centros asociados y hospitales vinculados a la misma. El objetivo del INSA•UB es satisfacer las necesidades de la sociedad actual en términos de investigación, formación y prestación de servicios en los sectores relacionados con la industria agroalimentaria. Los investigadores del INSA•UB son capaces de responder de manera coordinada y sinérgica a desafíos en el ámbito de los ingredientes y alimentos funcionales. El Instituto ofrece el know-how de sus expertos y sus tecnologías en las siguientes áreas: la identificación de compuestos bioactivos de tipo químico o microbiológico; la formulación de proyectos; modelos in vivo e in vitro sobre actividad biológica; estudios de biodisponibilidad y metabolismo; evaluaciones de seguridad y toxicología; y ensayos clínicos sobre ingredientes y alimentos funcionales.

124

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 ESPAÑOL Título: EVALUACIÓN DE LA ACTIVIDAD ANTITÓXICA/BENEFICIOSA DE DETERMINADOS ALIMENTOS, SUS COMPONENTES Y/O ADITIVOS A TRAVÉS DE UNA BATERÍA DE ENSAYOS IN VIVO. Insa evalúa la actividad antitóxica/beneficiosa de alimentos, sus componentes y/o aditivos a través de una batería de ensayos in vitro. Estas pruebas altamente versátiles se seleccionan en función de cada situación específica para adaptarse a la misma. Posteriormente se ponen en práctica utilizando distintas líneas celulares elegidas por su adecuación a cada estudio particular. Un ejemplo notable es la “batería de pruebas in vitro para evaluar el efecto antioxidante y antigenotóxico 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 cáncer.

125

Ref: ES_29558 Know-how/ expertise

Title: TCA DETECTION The DINAMIC Center aims to transfer technology derived from quality, cutting-edge 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 ESPAÑOL Título: DETECCIÓN DE TCA. El DINAMIC Center desea transferir la tecnología derivada de su investigación de vanguardia y alta calidad a ámbitos multidisciplinares para mejorar la eficacia y calidad de los productos obtenidos a partir de diversos procesos industriales. DINAMIC ha desarrollado biosensores para los ámbitos del diagnóstico clínico, la regulación alimentaria y la monitorización medioambiental. El Centro posee diversas tecnologías y patentes que acreditan su participación en numerosos proyectos de I+D. DINAMIC ha desarrollado un método ELISA utilizando anticuerpos monoclonales desarrollados específicamente para la aplicación. El método ELISA puede ejecutarse con una intervención mínima por parte del usuario en alrededor de 45 minutos y alcanza límites de detección de 1-10 ttp en condensados de agua hirviendo.

126

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 ESPAÑOL Título: DESARROLLO DE ALIMENTOS FUNCIONALES Y EVALUACIÓN DE LA FUNCIONALIDAD. Ainia es una asociación privada con fines no lucrativos, de ámbito 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 incorporación de alimentos funcionales naturales. El principal objetivo de este proyecto es el de obtener productos saludables, con un adecuado perfil nutricional, pero manteniendo las características organolépticas y microbiológicas 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 evaluación de la funcionalidad de los alimentos. En el presente proyecto, los productos saludables serán diseñados para grupos de población específicos y serán evaluados por medio de la aplicación de ensayos clínicos.

127

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 ESPAÑOL Título: COOPERACIÓN TECNOLÓGICA EN LA GAMA DE CONCENTRADOS PARA LA INDUSTRIA ALIMENTARIA. Pyme polaca ofrece recetas de alimentos concentrados para ser aplicados en el sector gastronómico dentro de la industria de la alimentación. 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 elaboración posterior requiera sólo de sencillos procesos tecnológicos para completarlo.La empresa está interesada en una cooperación tecnológica con empresas de alimentación, principalmente en el sector de la alimentación.

128

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 Alcalá 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 ESPAÑOL Título: PROCEDIMIENTO MEJORADO DE OBTENCIÓN DE PRINCIPIOS ACTIVOS DE HOJAS DE ALOE. Una nueva empresa de base tecnológica española configurada por investigadores de la Universidad de Alcalá ha desarrollado un procedimiento de obtención de principios activos a partir de hojas de Aloe. Con este proceso se obtiene un producto de posible uso farmacológico, cosmético y nutricional con propiedades terapéuticas y/o alimenticias en el que se eliminan compuestos tóxicos como son los fenoles. Interesan acuerdos de joint venture y/o fabricación

129

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 ESPAÑOL Título: DESARROLLO DE ALIMENTOS E INGREDIENTES FUNCIONALES CEBAS-CSIC es un instituto de investigación que pertenece al Consejo Superior de Investigaciones Científicas. Sus actividades están enfocadas a tres áreas científico-técnicas principalmente: Ciencias Agrarias, Ciencia y Tecnología de losAlimentos, y Recursos Naturales. El instituto de investigación ha desarrolladov arias tecnologías para la producción de alimentos e ingredientes funcionales,aumentando el contenido en polifenoles bioactivos y mejorando los beneficios de salud.

130

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 ESPAÑOL Título: COMPOSICIÓN, PROCEDIMIENTO DE OBTENCIÓN DE UN AROMA A JAMÓN CURADO Y SUS APLICACIONES El CSIC ofrece una composición de volátiles que, en la combinación adecuada y en la proporción idónea, permite reproducir el aroma a jamón curado. La composición permite la elaboración de alimentos, jamones, con mejores propiedades organolépticas sin necesidad de desarrollar largos procesos de curado y la elaboración de otros alimentos con aroma a jamón curado.

131

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 ESPAÑOL Título: MEJORA DEL CONTENIDO AROMÁTICO DE VINOS Y OTRAS BEBIDAS ALCOHÓLICAS MEDIANTE LA UTILIZACIÓN DE MICROORGANISMOS QUE, DURANTE LA FERMENTACIÓN, PRODUCEN MONOTERPENO SINTASAS. Investigadores del Instituto de Agroquímica y Tecnología de Alimentos del CSICde Valencia (España) han descrito un nuevo método para elaborar bebidas alcohólicas con mayor y/o diferente contenido terpénico mediante la utilización de microorganismos genéticamente modificados que expresan durante la fermentación genes que codifican monoterpeno sintasas, lo que les capacita paraproducir de novo monoterpenos aromáticos a partir de cualquier material vegetalde partida. En particular, bebidas alcohólicas fermentadas como vinos, etc,podrían tener un aroma más favorable y/o diferente.

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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 ESPAÑOL Título: HEXAPÉPTIDOS INHIBIDORES DE LA ENZIMA CONVERSORA DE ANGIOTENSINA I El grupo de enzimas vínicas del Departamento de biotecnología de Alimentos del IATA-CSIC (España) ha identificado y caracterizado nuevos péptidos con actividad inhibidora del Enzima Conversora de Angiotensina (ECA). Estos péptidos pueden sintetizarse desde sustratos artificiales o naturales para ser empleados como aditivos alimentarios, compuestos o fármacos de utilidad enenfermedades que tengan como causa o sintomatología la hipertensión arterial.

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Ref: ES_28459 Technology Offer

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 ESPAÑOL Título: HIDROLIZADOS LÁCTEOS CON ACTIVIDAD ANTIHIPERTENSIVA Investigadores del CSIC han desarrollado ingredientes funcionales derivados deproteínas lácteas. Estos ingredientes se obtienen por tratamiento enzimático delactoferrina para dar lugar a péptidos con actividad inhibidora de la enzima convertidora de la angiotensina (ECA), antihipertensiva, antioxidante y/oantimicrobiana. Estos nutracéuticos, ya sea como hidrolizado o como péptidos,son productos funcionales que con propiedades nutritivas y saludables y portanto útiles para la industria alimentaria o farmacéutica.

134

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 ESPAÑOL Título: SISTEMA PARA LA PRODUCCIÓN DE PROTEÍNAS EN PLANTAS Las tecnologías de expresión de proteínas 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 proteínas codificadas por su genoma viral. En este caso se ha delimitado la región reguladora de la expresión génica de un gen del Virus del mosaico del pepino dulce (PepMV). La tecnología de expresión de proteínas en plantas desarrollada permite expresar de forma estable proteínas de interés industrial, alimentario, farmacológico, etc. Estas proteínas se acumularán en cantidades importantes, sin inducir la muerte de la planta huésped y sin alterar el agroecosistema. Además, la tecnología se puede aplicar como sistema de alto rendimiento en el cribado de gemoplasma de plantas de la familia de las solanáceas para identificar plantas resistentes/tolerantes a PepMV, así como en el análisis de poblaciones naturales o colecciones de mutantes.

135

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), ß (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 ESPAÑOL Título: SISTEMA PARA PRODUCIR TRIGO SIN GLIADINAS En trigo, las proteínas 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 proteínas 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 público del sur de España han desarrollado un procedimiento para la producción de trigo con un contenido en gliadinas muy disminuido. Las semillas de este trigo se pueden utilizar para la producción de harinas y/o sémolas a partir de las cuales elaborar alimentos como pan, productos de bollería, pastelería o repostería así como pastas o masas alimenticias, cereales, bebidas o lácteos e incluso alimentos funcionales, sin gluten y aptos para celíacos.

136

Ref: ES_28498 Technology Offer

Title: DISCOVERY, RESEARCH AND DEVELOPMENT OF NEW BIOACTIVE INGREDIENTS, PRODUCT DEVELOPMENT RECOVERY OF FOOD BY-PRODUCTS 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 ESPAÑOL Título: DESCUBRIMIENTO, INVESTIGACIÓN Y DESARROLLO DE NUEVOS INGREDIENTES BIOACTIVOS, RECUPERACIÓN DE DERIVADOS ALIMENTARIOS Y ANÁLISIS DE ALIMENTOS. Ingredientis Biotech es una empresa tecnológica dedicada al descubrimiento y desarrollo de moléculas bioactivas, la elaboración de productos alimentarios, la evaluación nutricional, el análisis de alimentos y la recuperación de derivados alimentarios. Nuestra empresa ofrece soluciones para los sectores alimentario y dietético. Ingredientis Biotech se dedica al descubrimiento, la investigación, el desarrollo y la comercialización de nuevos productos, procesos y tecnologías naturales que contribuyan a una mejor calidad de vida basada en el consumo de productos más nutritivos, agradables y saludables. Nuestra empresa ha desarrollado una plataforma de investigación de compuestos bioactivos a través de una serie de ensayos clínicos enzimáticos y de sistemas celulares, y cuenta con una biblioteca propia sobre productos alimentarios naturales, plantas y microorganismos.

137

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 ESPAÑOL Título: COMPOSICIÓN MEJORADA PARA MASAS DE PANADERÍA Y PASTELERÍA. Estudiamos proyectos de ingeniería para establecer líneas de desarrollo, que incluyen diseño, manufacturación y automatización de maquinaria que sean parte de la línea. Inemur también ofrece extraordinario servicio y soporte técnico de forma directa mediante nuestro asistente y también por conexiones remotas, gracias a la instalación de los más sofisticados y modernos medios de comunicación.

138

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 ESPAÑOL Título: COMPOSICIÓN DE FIBRAS PARA LA OBTENCIÓN DE PRODUCTOS BAJOS EN CALORÍAS Y RICOS EN FIBRAS. La composición de fibras de la presente invención origina productos de panificación y bollería con un contenido calórico un 30 % inferior a los productos de referencia. A esta ventaja hay que añadir el efecto funcional y fisiológico que tienen las fibras sobre la salud. Un objeto particular de la presente invención lo constituye una composición de fibras de la presente invención en la que la cantidad efectiva de fibras está preferentemente entre 250 y 750 g de fibra por kg de harina, o más preferentemente entre 450 y 600 g de fibra por kg de harina. La utilización de agentes estructurantes en la formulación de productos de panadería y bollería puede resultar beneficiosa tanto para mejorar la maquinabilidad de las masas como para mejorar las características de los productos horneados. Así, otro objeto particular de la presente invención lo constituye la composición de fibras de la presente invención en la que se adiciona una cantidad efectiva de agentes estructurantes. La presente invención usa la composición de fibras como ingrediente en la elaboración de harinas, obteniéndose harinas enriquecidas, o en elaboración de masas de panadería, galletería y bollería, para obtener productos de panificación, con propiedades sensoriales aceptables y con una vida media semejante a la de los productos panarios comerciales existentes en el mercado.

139

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 ESPAÑOL Título: CONSERVANTES NATURALES PROCEDENTES DE ACEITES ESENCIALES, EXTRACTOS DE PLANTAS Y METABOLITOS DE FERMENTACIÓN ACETOMALOLÁCTICA Productos Sur, S.A. comercializa varias líneas de productos que incluyen mezclas para productos frescos, cocinados, curados y marinados y aromas de diferentes esencias diseñados para aportar aroma y sabor a diversos tipos de productos, desde cárnicos hasta snacks o salsas. Productos Sur, S.A. ofrece una atención individualizada, adaptada a las necesidades de cada cliente, así como asesoramiento técnico, gracias a un profundo conocimiento del sector alimentario. La empresa ofrece conservantes naturales procedentes de aceites esenciales, extractos de plantas y metabolitos de fermentación acetomaloláctica.

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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 ESPAÑOL Título: PRODUCTOS INNOVADORES, NATURALES Y SORPRENDENTES COMO NUESTRAS VERDURAS Y NUESTRO CAVIAR DESHIDRATADOS DE LOS MEJORES VINOS ESPAÑOLES Biogolden es un consultor tecnológico que ofrece calidad y grandes ventajas al sector alimentario a través de la innovación en sus procesos de producción. Nuestra empresa ofrece productos más saludables y atractivos para el cliente y procesos más rentables y seguros para el productor utilizando tecnologías más limpias y respetuosas con el medio ambiente.. Como resultado de su búsqueda incansable. Biogolden ha encontrado, seleccionado y/o desarrollado las mejores innovaciones del mercado para ofrecer una alimentación más 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 investigación, el progreso y la innovación constantes en el sector alimentario, cuenta con las más avanzadas tecnologías, que le permiten optimizar la rentabilidad de los procesos alimentarios naturales. . De esta forma, la empresa se ha especializado en determinadas líneas líderes en el sector y ofrece a sus consumidores y socios tecnologías más revolucionarias, limpias y eficaces.. .

141

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 ESPAÑOL Título: DESARROLLO DE NUEVOS PRODUCTOS ALIMENTARIOS, MEJORA DE LA CALIDAD E INCREMENTO DE LA VIDA ÚTIL DE LOS ALIMENTOS. INTAEX es un instituto tecnológico que proporciona unos servicios tecnológicos de alto valor añadido a la industria alimentaria por medio de la ejecución de proyectos de I+D, asistencia técnica y transferencia de proyectos tecnológicos para mejorar la competitividad del sector, mejorando e incrementado la calidad de sus productos. Servicios disponibles: - Mejora de la calidad de los alimentos. - Obtención de nuevos productos alimentarios, tratamientos térmicos especiales… - Asistencia técnica relacionada con la materia prima y/o equipamiento a utilizar. - Análisis y tests. - Formación técnica y especializada en la industria alimentaria.

142

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 ESPAÑOL Título: EXPRESIÓN, EXTRACCIÓN Y PURIFICACIÓN DE PROTEÍNAS INDUSTRIALES Y TERAPÉUTICAS Bioprodin, empresa biotecnológica con experiencia en proteómica y genómica, es una spin-off de la Universidad de Murcia y del Consejo Superior de Investigaciones Científicas (CSIC). Los objetivos de esta empresa son el desarrollo de nuevas tecnologías para la producción de proteínas industriales y terapéuticas, así como otras biomoleculas con aplicaciones en biotecnología, biomedicina y tecnología de los alimentos.

143

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 ESPAÑOL Título: VALORIZACIÓN DE RESIDUOS AGROINDUSTRIALES Bioprodin, empresa biotecnológica con experiencia en proteómica y genómica, es una spin-off de la Universidad de Murcia y del Consejo Superior de Investigaciones Científicas (CSIC). Uno de los objetivos de esta empresa es el desarrollo de tecnologías innovadoras para el aprovechamiento y valorización de subproductos de la industria agroalimentaria.

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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 ESPAÑOL Título: PRODUCCIÓN DE PÉPTIDOS ANTIHIPERTENSIVOS QUE MUESTRAN UNA ACTIVIDAD ANTIHIPERTENSIVA ÚTIL PARA ALIMENTOS Y BEBIDAS FUNCIONALES El CNR-IBBE ha desarrollado conocimientos expertos para obtener una selección de péptidos bioactivos puros para la preparación de alimentos y bebidas funcionales. En particular, el equipo ha desarrollado péptidos antihipertensivos con capacidad de inhibición de la ECA mediante ensayos in vitro. Para la producción de los biopéptidos se seleccionaron tres secuencias de polipéptidos de la betacaseína bobina y se expresaron en células bacterianas mediante tecnologías de ADN recombinantes. La purificación y activación posterior permite determinar la actividad antihipertensiva. Los "biopéptidos" producidos mediante este proceso se han utilizado como ingredientes adicionales en bebidas lácteas, tanto fermentadas como sin fermentar, y sus efectos antihipertensivos se han confirmado mediante ensayos in vitro. Este know-how podría utilizarse para la preparación de otros péptidos bioactivos con diferentes funcionalidades (antihipertensiva, inmunomoduladora, etc.).

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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 ESPAÑOL Título: MATERIALES BIODEGRADABLES Y NANOCOMPUESTOS SOSTENIBLES CON PROPIEDADES MEJORADAS PARA EL ENVASADO DE ALIMENTOS Y OTRAS APLICACIONES La utilización de materiales obtenidos a partir de fuentes no renovables tiene un alto impacto medioambiental y supone una enorme fuente de generación de residuos tras su utilización. Nuestro grupo de investigación ha mostrado algunos progresos en la combinación 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 mecánicas 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 mecánicas.

146

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 Hernández, 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 ESPAÑOL Título: USO DE EXTRACTOS DE ALOE VERA COMO HERRAMIENTA EN POST-COSECHA DE FRUTAS Y HORTALIZAS Nuestro grupo de investigación pertenece a la Universidad Miguel Hernández, situada en el sur de España. En la última década nuestros esfuerzos han estado dirigidos hacia los siguientes temas: Respuestas fisiológicas y tecnologías postcosecha para evitar los daños mecánicos y daños por las heladas de frutas y verduras durante la manipulación y / o almacenamiento. Mejora de la calidad de las frutas y hortalizas a través de prey posttratamientos de la cosecha. Evaluación sensorial, nutritiva y de propiedades funcionales de las frutas y hortalizas. En la actualidad el uso de productos químicos después de la cosecha está 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 también en los cultivos en la agricultura orgánica para evitar el uso de pesticidas químicos.

147

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 Hernández, 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 ESPAÑOL Título: USO DE ACEITES ESENCIALES COMO ANTIMICROBIANOS Y ANTIOXIDANTES PARA PRESERVAR LAS CARACTERÍSTICAS ORGANOLÉPTICAS, NUTRICIONALES, LA CALIDAD FUNCIONAL Y SEGURIDAD EN LAS FRUTAS Nuestro grupo de investigación pertenece a la Universidad Miguel Hernández, situada en el sur de España. Hemos desarrollado un envase activo basado en el uso de varios aceites esenciales puros en combinación con el envasado en atmósfera modificada (MAP) con el objetivo de reducir las pérdidas de calidad durante la manipulación y posterior almacenamiento. Estos compuestos también son eficaces en el mantenimiento de de los compuestos bioactivos, con especial interés en las propiedades antioxicdantes de los compuestos polifenólicos de las antocianinas y polifenólicos, que tienen gran importancia en los efectos beneficiosos para la salud del consumidor.

148

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, ultra-rapid 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 ESPAÑOL Título: BIOSENSORES AVANZADOS PARA ANÁLISIS DE SEGURIDAD ALIMENTARIA. El Laboratorio de Fisiología Vegetal de la Universidad Agrícola de Atenas (AUA) ofrece un sistema analítico de última generación para la detección de pesticidas y toxinas en productos agrícolas y alimentarios. Dichos productos ofrecen funciones de análisis ultra rápidas de alto rendimiento a precios muy competitivos.

149

Ref: ES_29232 Technology Offer

Title: OFFER OF FUNTIONAL INGREDIENTS AND TECHNICAL ASÍSTANSE 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 ESPAÑOL Título: OFERTA DE INGREDIENTES FUNCIONALES Y ASISTENCIA TÉCNICA. Vitae Caps, fabricante español de ingredientes funcionales, ofrece: • Sistemas antioxidantes personalizados para sus productoss, mezclas de tocoferoles (Vitapherole®) como conservante natural de paquetes activos para evitar la oxidación de los alimentos y prolongar su vida útil, vitamina E natural para enriquecer productos como el aceite de girasol, que pierde parte de su contenido de vitamina E tras su proceso de producción, el proallium es un extracto natural de aliácea estandarizado con propiedades antibacterianas que puede añadirse a zumos y cremas vegetales, gazpachos, etc.…

150

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 ESPAÑOL Título: CARACTERIZACIÓN DE ALIMENTOS INNOFOOD I + D + i S.L. partió de la motivación y la experiencia de un grupo de profesionales de la ciencia de los alimentos con el objetivo de proveer de servicios de investigación, innovación y desarrollo. Actuando como departamento de investigación y desarrollo externo, innofood trabaja para estas empresas que no tiene alguna de estas divisiones, así como para aquellas que tienen la necesidad de externalizar algunos de sus proyectos. Algunos de los servicios que proporciona Innofood son: Análisis sensorial de los alimentos, ensayos de caducidad, etc.

151

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 ESPAÑOL Título: DISEÑO Y DESARROLLO DE NUEVOS INGREDIENTES O ALIMENTOS INNOFOOD I + D + i S.L. partió de la motivación y la experiencia de un grupo de profesionales de la ciencia de los alimentos con el objetivo de proveer de servicios de investigación, innovación y desarrollo. Además, llevamos a cabo todos los pasos necesarios para el desarrollo del producto: nuevas aplicaciones para los ingredientes, plantas piloto de pruebas, evaluación sensorial y estudios de caducidad.

152

Ref: ES_29246 Technology Offer

Title: UTILIZATION OF AGRICULTURAL AND FOOD INDUSTRY BY-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. 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 ESPAÑOL Título: UTILIZACIÓN DE PRODUCTOS DERIVADOS DE LOS SECTORES AGRÍCOLA Y ALIMENTARIO. INNOFOOD I+D+i S.L. inició su andadura gracias a la motivación y experiencia de un grupo de profesionales del sector de las ciencias de la alimentación y con el objetivo de prestar servicios de investigación, innovación y desarrollo. En su papel de departamento de I+D externo, INNOFOOD trabaja para empresas que no cuentan con divisiones de esta índole, y también para entidades que requieren subcontratar algunos de sus proyectos. INNOFOOD realiza un completo estudio de los principales derivados que podrían obtenerse de las operaciones industriales del cliente y selecciona materiales potencialmente útiles que podrían resultar interesantes para el desarrollo de nuevos productos. Además, nuestro personal altamente cualificado realiza una selección de las alternativas de procesamiento de estos derivados.

153

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 (estilbenes like resveratrol, phytosterols, taxoids, phytoalexins, etc...) Production of plant proteins (peroxidases and pathogenesis related proteins (PR-proteins). PERFIL EN ESPAÑOL Título: PRODUCCIÓN DE PROTEÍNAS Y METABOLITOS A PARTIR DE CULTIVOS DE CÉLULAS DE PLANTAS. Institución de investigación y educación superior Nueva tecnología para aumentar la producción de metabolitos derivados de plantas obtenidos de cultivos de células de plantas. Pueden obtenerse metabolitos con un alto grado de pureza utilizando este proceso biológico. Se trata de una tecnología respetuosa con el medioambiente, ya que su proceso biológico no genera residuos. Producción continua garantizada por la independencia de los factores climáticos o las fluctuaciones estacionales. Producción de componentes bioactivos (estilbenos como el resveratol, fitosterol, los taxoides, las fitoalexinas, etc…) Producción de proteínas de plantas (peroxidasas y proteínas asociadas con la patogénesis [proteínas PR]).

154

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 ESPAÑOL Título: PASTA CON ÁCIDOS GRASOS OMEGA 3 Y OMEGA 6 AÑADIDOS. Producción de pasta de huevo fresca y deshidratada, tanto rellena como simple, con ácidos grasos poliinsaturados OMEGA 3 y Omega 6 añadidos (modos de preparación patentados). Un fabricante de pasta italiano ha ampliado su producción con un producto único en Europa: pasta fresca con ácidos grasos poliinsaturados OMEGA 3 y Omega 6 añadidos. La empresa cuenta además con las patentes sobre los modos de preparación. Además, antes de final de año, 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 jamón.

155

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 ESPAÑOL Título: MEJORA DEL COLOR, LA CALIDAD Y LA ESTABILIDAD DE LOS VINOS TINTOS DURANTE SU PRODUCCIÓN Y ENVEJECIMIENTO. OPTIMIZACIÓN DE TRATAMIENTOS DE MICROOXIGENACIÓN, ENVEJECIMIENTO EN BARRICA Y OTRAS ALTERNATIVAS. VALORIZACIÓN DE LOS DERIVADOS DE LAS BODEGAS. Este grupo de investigación pertenece a la Universidad de Murcia. Nuestra actividad investigadora se centra en dos áreas principales de conocimiento: la viticultura y la enología. En el ámbito de la tecnología enológica nuestra actividad se relaciona principalmente con el desarrollo científico y tecnológico de vinos de alta calidad, centrándose principalmente en estudios sobre polifenoles para la mejora de la conservación del color de los vinos y su importancia para la salud. Contamos con una amplia experiencia en la utilización de varias técnicas de producción de vinos de alta calidad y altos contenidos de polifenoles bioactivos, capaces de aportar beneficios para la salud. Nuestro grupo puede diseñar programas de microoxigenación y estudios de optimización de sistemas de envejecimiento para vinos de alta calidad.

156

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 ESPAÑOL Título: SUSTITUTO DE LA SAL DERIVADO DE RECURSOS MARINOS PARA EL SECTOR ALIMENTARIO. El Centro de Innovación Alimentaria (Centre of Food Innovation) es uno de los centros de investigación ubicados en la Facultad de Económicas de la Sheffield Hallam University. El Centro ofrece una serie de servicios especializados a empresas del sector alimentario y actúa como portal para otros campos de conocimiento de la universidad, como por ejemplo el envasado, las tecnologías de materiales y la simulación de procesos. Conjuntamente con otras entidades, el Centro de Innovación 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 organolépticas de sus alimentos.

157

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 ESPAÑOL Título: INGREDIENTES ENRIQUECIDOS CON NUTRACÉUTICOS Y PRODUCTOS CON ALTO PODER ANTIOXIDANTE CONESA es una empresa familiar fundada en 1976 cuya produccción 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 concasé y polvo de tomate de alta calidad que se seca mediante rociado Filtermat, considerado el proceso de secado más avanzado del mundo. En los últimos años 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 asépticas, entro otros. Además, también se ha investigado sobre la aplicación de estas materias primas: ketchup con fibra de tomarte añadida, pastillas de tomate y aceituna para sopas o rehidratación en pasta de tomate, pan de aceituna, pasteles con adición de licopeno, etc.

158

Ref: ES_29344 Technology Offer

Title: MODERN-DAY FUNCTIONAL FOOD MADE WITH ORGANIC OLIVE OIL AND EXTRACTS FROM THE TOMATO DIETA MEDITERRÁNEA, 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 ESPAÑOL Título: MODERNOS ALIMENTOS FUNCIONALES ELABORADOS CON ACEITE DE OLIVA ECOLÓGICO Y EXTRACTOS DE TOMATE. DIETA MEDITERRÁNEA, Aceites y Vinagres, S.A. es una empresa familiar dedicada al cultivo y procesamiento de aceite de oliva virgen extra y aceite de oliva ecológico extra de la máxima calidad. La empresa controla los procesos relacionados con la evolución de la aceituna utilizada para la fabricación del aceite, desde la plantación en el olivar hasta la recolección y el embotellado del preciado zumo. El aceisterol es un moderno alimento funcional elaborado con aceite de oliva ecológico y extractos de tomate: las dos frutas que conforman la base de la dieta mediterránea.

159

Ref: ES_29347 Technology Offer

Title: FUNCTIONAL AND NUTRACEUTIC BREAD ESPAÑOLA DE I+D, SA has close than 20 year´s 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 . Española 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. Española 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 ESPAÑOL Título: PAN NUTRACEÚTICO Y FUNCIONAL Española deI+D, SA tiene cerca de 20 años de experiencia en I+D, en transferencia de tecnología, en centros de fabricación así como en la consultoría técnica dentro de campo de la panadería, las pizzas, los pasteles, la comida rápida y el catering, el arroz, así como en los subproductos y productos a base de arroz. Su principal objetivo es “desarrollar alimentos más sanos y convenientes, así como comercializar la tecnología productiva desarrollada por la empresa”. Española de I+D ha desarrollado tecnologías para producir "pan nutraceútico" o "pan funcional".

160

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 Age-related 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 TECNIO-Quality 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 ESPAÑOL Título: ENFOQUE METABOLÓMICO PARA EL DESARROLLO DE ALIMENTOS FUNCIONALES. En ocasiones, la elaboración 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 selección de componentes alimentarios, hemos desarrollado un enfoque metabolómico vanguardista que mide las respuestas metabolómicas globales a la ingesta alimentaria de un alimento concreto (enfoque nutrametabolómico).

161

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 ESPAÑOL Título: PRODUCCIÓN DE VEGETALES. INDUSTRIA DE LA ALIMENTACIÓN Y FARMACÉUTICA. Descripción de la tecnología: conocimiento acerca de sistemas antioxidantes, enzimáticos y no-enzimáticos 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 nutraceútico de los alimentos. Aspectos innovadores: utilización de las plantas como fuente de compuestos beneficiosos. Principales ventajas: incrementar el valor de los alimentos. Mayor ingreso para los productores y la industria.

162

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 ESPAÑOL Título: GENÓMICA FUNCIONAL. DETECCIÓN Y CARACTERIZACIÓN DE MICROORGANISMOS EN ALIMENTOS. Descripción de la tecnología: Detección en tiempo real de microorganismos responsables del deterioro de los alimentos. Identificación de genes relacionados con caracteres favorables y desfavorables. Detección de OGM en alimentos. Aspectos innovadores: conocimientos a nivel molecular. Principales ventajas: detección en tiempo real de factores responsables de riesgos alimentarios.

163

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 pre-cooking time are also essential. PERFIL EN ESPAÑOL Título: ALIMENTOS FUNCIONALES Y DE V GAMA El objetivo de esta oferta tecnológica consiste en incrementar el contenido fenólico de frutas y hortalizas al generar un estrés físico en el producto. Bajo estas situaciones de estrés se puede inducir el metabolismo fenólico e incrementar la pigmentación y el contenido en sustancias fenólicas, especialmente flavonoides. Además, alguno de estos tratamientos prolonga la vida de estos productos, debido al efecto antimicrobiano y a la inducción de fitoalexinas. Estos estudios se han realizando por el GPR en varias frutas y hortalizas, como uvas, tomates, lechuga, espinaca, etc. En el área de la Quinta Gama, el GPR estudia la tecnología necesaria para poner en el mercado productos listos para consumir tras unos minutos en el microondas.

164

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 ESPAÑOL Título: TECNOLOGÍA E INGENIERÍA PARA PROCESOS BIOTECNOLÓGICOS, PARA OBTENCIÓN DE ALIMENTOS Y BEBIDAS BIOACTIVOS, Y VALORIZACIÓN DE SUBPRODUCTOS Y RESIDUOS ALIMENTICIOS Descripción de la tecnología: Desarrollo de tecnología e ingeniería para procesos biotecnológicos, para la obtención de alimentos y bebidas bioactivos, y la valorización de subproductos y residuos alimentarios. Beneficios: Se mejora el valor añadido 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 diferenciación de marcas y de empresas, logrando la consolidación y la ampliación de los mercados. Principales ventajas: Los nuevos productos pueden tener un valor añadido muy importante con la incorporación de estos conceptos innovadores.

165

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.

166

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 Hernández 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 ESPAÑOL Título: INGREDIENTES BIOACTIVOS PARA ALIMENTACIÓN PROCEDENTES DE SUBPRODUCTOS VEGETALES El equipo de investigación de la Universidad Miguel Hernández ofrece su experiencia y tecnología en el desarrollo de nuevos ingredientes bioactivos a partir de subproductos agroindustriales para la alimentación. Este grupo de investigación es consciente de los grandes problemas que los subproductos de la industria alimentaria generan. Por este motivo, el grupo ha desarrollado diferentes tecnologías capaces de incrementar el valor de estos subproductos por la reutilización de sus principios bioactivos.

167

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 ESPAÑOL Título: BIOESTIMULANTE ORGÁNICO QUE MEJORAN LA CAPACIDAD DE ASIMILACIÓN DE LOS NUTRIENTES DE LAS PLANTAS Trama y Azahar es una empresa andaluza fabricante de productos ecológicos y naturales destinados a la agricultura, la higiene y la cosmética. La compañía ha desarrollado una innovadora y ecológica tecnología para el tratamiento de los residuos de aceite de oliva con el fin de reciclarlos y obtener un bioestimulante orgánicos que mejoran la capacidad de asimilación de los nutrientes de las plantas. Este producto está especialmente recomendado para los cultivos agrícolas, la jardinería y campos deportivos.

168

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 ESPAÑOL Título: MICRO Y NANO ENCAPSULACIÓN DE COMPUESTOS ACTIVOS Leitat es un Centro Tecnológico especializado en nuevos materiales y tecnologías de producción. Leitat desarrolla actividades de I+D en las áreas de ciencias de los materiales, medio ambiente, tratamientos superficiales, biotecnología, energías renovables,etc. La micro y nano encapsulación ha sido aplicada en muchos sectores industriales por diversas razones: protección del compuesto encapsulado, aislamiento de componentes reactivos,etc. En el sector alimentario, la micro y nano encapsulación encuentra diferentes aplicaciones como barrera protectora para nutracéuticos o prebióticos o como un sistema activo con fines protectores, por ejemplo.

169

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 ESPAÑOL Título: NUEVO BOMBON SACIANTE E INHIBIDOR DEL APETITO COCOA BIO COMPANY ha desarrollado un bombón que combina el placer y el buen sabor del chocolate, con sus flavonoides y antioxidantes que aumentan el ánimo, junto con la espirulina, un alga microscópica que aporta los minerales, vitaminas, proteínas y otros nutrientes necesarios que faltan en las dietas de adelgazamiento. Dicho producto está totalmente desarrollado y ya está disponible en el mercado. La espirulina posee alrededor de un 65% de proteínas, vitaminas (betacaroteno, vitamina B12, etc.), minerales (hierro, magnesio, selenio, cinc, cobre, etc), ácidos grasos esenciales o poliinsaturados y aminoácidos como la fenilalanina, aminoácido supresor natural del apetito.

170

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 ESPAÑOL Título: MEJORA DE LAS PROPIEDADES DEL VINO MEDIANTE UN MÉTODO SIMPLE Y BARATO La Universidad Complutense de Madrid es la más grande y antigua de España. La tecnología permite aumentar el contenido de trans-resveratrol en una etapa anterior al proceso de vinificación permitiendo el control del contenido de esta sustancia en función del tiempo de tratamiento. La técnica consiste en poner el vino en condiciones de estrés para que la uva responda aumentando su contenido de trans-resveratrol como un método de auto-defensa. El método propuesto permite aumentar el contenido de trans-resveratrol en el vino sin modificar las propiedades físico-químicas y organolépticas del vino de una forma sencilla, con una inversión pequeña y con un pequeño aumento en el costo de producción.

171

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 Neuchâtel, 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 ESPAÑOL Título: MICROTECNOLOGÍA Y NANOTECNOLOGÍA PARA DESARROLLAR NUEVOS PRODUCTOS ALIMENTARIOS Y NUTRICIONALES. El CSEM o Centre Suisse d’ Electronique et de Microtechnique (centro suizo de electónica y microtecnología), fundado en 1984, es un centro privado de investigación y desarrollo especializado en microtecnología, nanotecnología, microelectrónica, ingeniería de sistemas y tecnologías de comunicación. El centro ofrece a sus clientes y socios industriales soluciones personalizadas e innovadoras a partir de su conocimiento del mercado y su experiencia tecnológica derivada de la investigación aplicada. El centro de innovación aplica sus plataformas tecnológicas a los ámbitos de: La nanotecnología, microrobótica, microfluídica, etc.

172

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 ESPAÑOL Título: FABRICACIÓN 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 tecnología de NutraCitrus permite introducir una amplia variedad de antioxidantes de frutas y verduras como la granada, el brócoli, la alcachofa, la fresa, la cebolla, etc. Áreas de aplicación de este perfil: Sectores alimentario, dietético y cosmético.

173

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 ESPAÑOL Título: BIOPOLÍMEROS PARA LA INDUSTRIA ALIMENTARIA Un centro tecnológico español ofrece su experiencia en el desarrollo de biopolímeros para la industria alimentaria. El servicio ofrecido comprende el desarrollo personalizado de recubrimientos y películas de biopolímeros y actividades piloto de prueba. El centro está interesado en alcanzar acuerdos comerciales con asistencia técnica con empresas del sector de la alimentación. Los biopolímeros están fabricados principalmente por proteínas, carbohidratos y lípidos, todos ellos juntos o separados como un compupestos. Adicionalmente son necesarios algunos aditivos para hacer el compuesto flexible y fácil de utilizar.

174

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 ESPAÑOL Título: SISTEMA BIOPRODUCTOR PARA OBTENER MICROORGANISMOS Y PRODUCTOS ALIMENTICIOS DE ALTO VALOR. Un centro de investigación español ha diseñado y creado un innovador sistema bioproductor de para obtener tanto microorganismos como productos alimenticios de alto valor. La principal característica del sistema es la capacidad para llevar a cabo varias experiencias con diferentes microorganismos evitando las contaminaciones cruzadas. El centro de investigación busca empresas de alimentación para alcanzar acuerdos comerciales con asistencia técnica en la evaluación y optimización de los bioprocesos.

175

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 ESPAÑOL Título: SPINNING DISK REACTOR Food Chain ofrece un servicio integral al sector de la alimentación y de las bebidas incluyendo: mejora de la producción y de los productos, resolución de problemas por medio de especialistas, detección de nuevas oportunidades comerciales en la producción de alimentos, etc. El “spinning disk reactor” permite que los procesos existentes se vuelvan más eficientes pero también abre nuevas oportunidades de investigación. Las principales ventajas de la tecnología SDR son: - Menos tiempos de producción - Productos de calidad y mejorados - Volúmenes de producción más flexibles. - Etc… Entre algunas de sus aplicaciones están: - Producción de harinas - Pasteurización - Producción de emulsionantes

176

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 Científicas, 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 ESPAÑOL Título: NUEVAS CEPAS DE LEVADURAS PARA MEJORAR LAS PROPIEDADES ORGANOLÉPTICAS Y TECNOLÓGICAS DE VINOS BLANCOS, ROSADOS, TINTOS Y ESPUMOSOS. El Consejo Superior de Investigaciones Científicas, CSIC, es la organización pública de investigación más importante de España. Este organismo de investigación español ha patentado una nueva cepa de levadura de vinificación industrial recombinada y su método de obtención. Gracias a estas cepas modificadas, el método obtiene una mayor secreción de manoproteínas y mejora al mismo tiempo las propiedades organolépticas y tecnológicas de los vinos fermentados con ellas.

177

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 ESPAÑOL Título: NUEVA FORMULACIÓN PARA PRODUCER SALAMI CON BAJO CONTENIDO EN GRASA Y PROPIEDADES FUNCIONALES. La tecnología ofrecida es una nueva fórmula 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. También se ha desarrollado una nueva receta para producir salami con bajo contenido en grasa y con propiedades funcionales. La receta propuesta permite mejorar las características nutricionales.

178

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 ESPAÑOL Título: POTENTES ANTIOXIDANTES NATURALES BASADOS EN UNA NUEVA ESTRUCTURA BIOACTIVA. El Grupo de Bioquímica y Biotecnología Enzimática 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 biológicas de los compuestos vegetales denominados betalaínas. Dichos compuestos son responsables de un gran número de colores y bioactividades. En los experimento de nuestro grupo se han extraído y purificado nuevas moléculas, o se han obtenido a partir de procedimientos semisintéticos. Se han caracterizado potentes antioxidantes y propiedades de captura de radicales libres en compuestos individuales. La obtención de la patente del proceso para obtener y utilizar la unidad estructural natural responsable de las propiedades antioxidantes y de captura de radicales libres está en curso. Contamos con la tecnología, las herramientas analíticas y el know-how necesarios para desarrollar la aplicación a escala industrial.

179

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 ESPAÑOL Título: DESARROLLO DE PRODUCTOS ALIMENTARIOS FUNCIONALES / SALUDABLES A PARTIR DE CONSERVANTES NATURALES EN ATMÓSFERAS MODIFICADAS. LEARTIKER Food Technology es una marca comercial de Lea Artibai Ikastetxea, una organización sin ánimo de lucro cuyo principal objetivo es contribuir a la mejora de la competitividad de la red de industrias de su entorno.Las principales líneas de investigación desarrolladas son: el diseño y el desarrollo de productos alimentarios funcionales/saludables; nuevos productos lácteos elaborados con sueros; la conservación alimentaria mediante conservantes naturales (antioxidantes y bacteriocinas) y atmósferas modificadas; la biotecnología alimentaria centrada en la evaluación de la calidad y seguridad; y la supervisión técnica.Los servicios tecnológicos ofrecidos por la organización son: asesoramiento tecnológico sobre procesos alimentarios; procesamiento alimentario en plantas piloto; y análisis en laboratorio de alimentos (análisis nutricionales, estudios de determinación de la vida útil de los productos y detección de patógenos de toxicidad transmitidos por alimentos).

180

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 ESPAÑOL Título: METODOLOGÍA PCR PARA IDENTIFICAR OBJETIVOS MÚLTIPLES EN ALIMENTOS. El Laboratorio de Alimentación y Seguridad de CTC ofrece distintos métodos PCR para identificar fraudes alimentarios (zumo de mandarina en el zumo de naranja, mamíferos, pájaros, peces), alimentos modificados genéticamente, alérgenos y patógenos bacterianos en alimentos. El análisis puede realizarse en un solo día, 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).

181

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 ESPAÑOL Título: ENCAPSULACIÓN DE COMPONENTES BIOACTIVOS EN CICLODEXTRINAS. En los últimos años, el desarrollo de complejos de ciclodextrinas (CDs) ha obtenido buenos resultados en cuanto a la mejora de la solubilidad, la estabilidad química y la biodisponibilidad de un gran número de componentes de baja solubilidad. Las CDs son un grupo de oligosacáridos cíclicos de origen natural derivados del almidón. Los sectores farmacéutico, cosmético y alimentario han utilizado las ciclodextrinas como agentes de complejación 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 moléculas huésped. Además, las CDs pueden utilizarse para eliminar componentes no deseados (como el colesterol). La tecnología y el know-how propuestos pueden aplicarse al sector alimentario para el desarrollo de alimentos funcionales (zumos, productos lácteos, cosméticos,...) ricos en antioxidantes, alimentos con sabores potenciados y productos más duraderos gracias a su contenido de objetivos encapsulados naturales con efectos antimicrobianos y/o antioxidantes, etc.

182

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 ESPAÑOL Título: PROVEEDOR DE ÁCIDO MASLÍNICO, HIDROXITIROSOL Y ÁCIDO OLEÁNICO PARA EL SECTOR ALIMENTARIO. La empresa se dedica a la fabricación, la investigación, el desarrollo y la comercialización de sustancias obtenidas del fruto del olivo: ÁCIDO MASLÍNICO, HIDROXITIROSOL Y ÁCIDO OLEÁNICO. La empresa ha desarrollado un método exclusivo para la extracción de triterpenos pentacíclicos (como los ácidos maslínico y oleánico) y polifenoles (como el hidroxitirosol), sustancias que poseen numerosas propiedades terapéuticas y preventivas de aplicación a organismos humanos y animales. La principal característica de esta tecnología es el uso de materiales de desecho generados en la producción de aceite de oliva como principal materia prima para la extracción 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 alimentación humana y animal y la industria cosmética.

183

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 Científicas, 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 amine-non 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 starter-producing 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 ESPAÑOL Título: MÉTODO DE REACCIÓN EN CADENA DE LA POLIMERASA (PCR) PARA LA DETECCIÓN SIMULTÁNEA DE BACTERIAS BIOGÉNICAS PRODUCTORAS DE BACTERIAS. El Consejo Superior de Investigaciones Científicas, CSIC, es la organización pública de investigación más importante de España. Este organismo de investigación español ha patentado un nuevo método PCR para controlar la presencia de aminas biogénicas en productos alimentarios mediante la detección simultánea de bacterias productoras de aminas biogénicas. Este PCR de amplificación múltiple utiliza oligonucleótidos iniciadores específicos para detectar la bacteria responsable de la producción de las siguientes aminas biogénicas: histamina, tiramina, putrescina y cadaverina. Este método es de gran utilidad para la detección de la mayoría de microorganismos que producen aminas biogénicas en los alimentos, lo que lo convierte en un índice de frescura indirecto. En cuanto a la seguridad alimentaria, este método puede utilizarse en laboratorios de control o investigación o empresas de alimentación que utilicen sistemas de control durante los procesos de fermentación o para productos alimentarios elaborados.

184

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 Científicas, 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 re-obtain 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 ESPAÑOL Título: MEDIO SELECTIVO LIBRE DE ANTIBIÓTICOS PARA DISCRIMINAR Y CUANTIFICAR BACTERIAS LÁCTICAS Y BÍFIDOBACTERIAS DE LA LECHE FERMENTADA. El Consejo Superior de Investigaciones Científicas, CSIC, es la organización pública de investigación más importante de España. Este organismo de investigación español ofrece licencias para utilizar la patente de un procedimiento de detección y cuantificación de ácido láctico y bifidobacterias en cultivos mixtos o leche fermentada. La detección se basa en la identificación mediante distintos medios de cultivo y condiciones de incubación sin antibióticos con el fin de evitar la interferencia con el crecimiento y en su posterior cuantificación (también sin antibióticos) como agentes selectivos. El procedimiento no influye en el crecimiento ni en la cuantificación.

185

Ref: ES_29536 Technology Offer

Title: RE-USE OF VEGETAL BY-PRODUCTS FOR PREBIOTICS PRODUCTION The Spanish National Research Council (Consejo Superior de Investigaciones Científicas, 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 by-product 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 ESPAÑOL Título: REUTILIZACIÓN DE PRODUCTOS DERIVADOS DE ORIGEN VEGETAL PARA LA PRODUCCIÓN DE PREBIÓTICOS. El Consejo Superior de Investigaciones Científicas, CSIC, es la organización pública de investigación más importante de España. En colaboración con una universidad pública, este organismo de investigación español ha patentado un método para obtener oligosacáridos a partir de productos vegetales. Estos oligosacáridos podrían utilizarse como ingrediente de nuevos alimentos funcionales o suplementos naturales con un alto contenido en fibra dietética soluble.

186

Ref: ES_29540 Technology Offer

Title: PROCEDURE TO DISCRIMINATE AND QUANTIFY LACTIC AND BIFID BACTERIA AS PROBIOTIC FROM FERMENTED MILK BASED ON A PCR-DDGE SYSTEM The Spanish National Research Council (Consejo Superior de Investigaciones Científicas, 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 strain´s 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 ESPAÑOL Título: PROCEDIMIENTO PARA DISCRIMINAR Y CUANTIFICAR BACTERIAS LÁCTICAS Y BIFIDOBACTERIAS COMO PROBIÓTICOS EN LECHE FERMENTADA A PARTIR DE UN SISTEMA DE PCR-DDGE El Consejo Superior de Investigaciones Científicas, CSIC, es la organización pública de investigación más importante de España. Este organismo ofrece licencias para utilizar la patente sobre un procedimiento de detección y cuantificación de especies de ácidos lácticos y bifidobacterias en cultivos mixtos o leche fermentada. Se trata de un método comprobado de detección basada en la identificación mediante PCR y electroforesis de gel gradiente desnaturalizante (DGGE). Dicho método permite la distinción específica de cepas y es de gran utilidad para detectar bacterias probióticas viables para el sector de los productos lácteos.La principal característica de esta innovación es el uso de una reacción única para discriminar y cuantificar bacterias lácticas y bifidobacterias en leche fermentada mediante un procedimiento rápido, específico y simultáneo.

187

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 Científicas, 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, kéfir 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 40-45ºC 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 7ºC. 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 ESPAÑOL Título: NUEVO PROCEDIMIENTO PARA FABRICAR LECHES FERMENTADAS CON ALTOS CONTENIDOS DE PREBIÓTICOS. El Consejo Superior de Investigaciones Científicas, CSIC, es la organización pública de investigación más importante de España.Este organismo ha patentado un nuevo método para fabricar leches fermentadas con un alto contenido de carbohidratos prebióticos formados durante el proceso de fabricación. El método ofrece un valor añadido al producto final. El proceso consiste en la fabricación de leches fermentadas (yogur, kéfir 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 lácteos, el proceso resulta muy económico.

188

Ref: ES_29544 Technology Offer

Title: SCREEN-PRINTED INTEGRATED FUNCTIONAL MICROSYSTEMS, BIOSENSORS DEVELOPMENT The DINAMIC Center aims to transfer technology derived from quality, cutting-edge 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 ESPAÑOL Título: DESARROLLO DE MICROSISTEMAS Y BIOSENSORES FUNCIONALES INTEGRADOS DE IMPRESIÓN SERIGRÁFICA. El DINAMIC Center desea transferir la tecnología derivada de su investigación de vanguardia y alta calidad a ámbitos multidisciplinares para mejorar la eficacia y calidad de los productos obtenidos a partir de diversos procesos industriales. La investigación interna de su centro de ingeniería química, bioelectroquímica y nanotecnología ha generado aplicaciones y soluciones biotecnológicas encaminadas a superar dificultades asociadas con procesos industriales modernos. Las empresas pueden confiar en la innovación y los recursos científicos de DINAMIC para obtener soluciones individualizadas para la mayoría de las demandas y retos de difícil solución de su sector. DINAMIC ha desarrollado biosensores para los ámbitos del diagnóstico clínico, la regulación alimentaria y la monitorización medioambiental. El Centro posee diversas tecnologías y patentes que acreditan su participación en numerosos proyectos de I+D.

189

Ref: ES_29545 Technology Offer

Title: NEW PRESSURE PROCEDURE TO OBTAIN PREBIOTIC VEGETABLE PRODUCTS The Spanish National Research Council (Consejo Superior de Investigaciones Científicas, 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, purées, 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 ESPAÑOL Título: NUEVO PROCEDIMIENTO DE PRESIÓN PARA OBTENER PRODUCTOS VEGETALES PREBIÓTICOS. El Consejo Superior de Investigaciones Científicas, CSIC, es la organización pública de investigación más importante de España.Este organismo de investigación español ha patentado un nuevo procedimiento en el cual se utiliza presión hidrostática para elaborar suplementos naturales con altos contenidos de fibra dietética soluble a partir de residuos vegetales de la industria alimentaria. El principal objetivo es el desarrollo industrial de este procedimiento.

190

Ref: ES_27265 Technology Request

Title: ENZYME PEELING OF CITRUS FRUITS The Spanish company which requests this technology is a big producer of processed fruit and leader in product development in aseptic and canned. Its main products are strawberry pear, peach and apricot. The Spanish company which requests this technology is a big producer of processed fruit and leader in product development in aseptic and canned. Its main products are strawberry pear, peach and apricot. 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 ESPAÑOL Título: PELADO ENZIMÁTICO DE CÍTRICOS La empresa española que demanda esta tecnología es una de las mayores productoras de fruta procesada y es líder en el desarrollo de productos en aséptico y en conserva. Sus principales productos son las fresas, albaricoque, melocotón y pera. La empresa está interesada en encontrar una tecnología que permita realizar un descortezado enzimático de los cítricos. Actualmente el descortezado se realiza mediante la aplicación 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 está muy adherida a la pulpa y se necesita personal para de manera manual terminar el descortezado. Con el pelado enzimático no sería necesaria la mano de obra ya que el descortezado se completa en una sola etapa.

191

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 ESPAÑOL Título: NUEVOS PRODUCTOS BASADOS EN EL ACEITE DE OLIVA Y SUS DERIVADOS Importante empresa española productora de aceite de oliva está buscando grupos de investigación, centros tecnológicos, etc. interesados en desarrollar nuevas ideas o tecnologías relacionadas con la mejora del aceite de oliva y la producción de aceitunas de mesa, nuevos productos (alimentación, cosméticos, farmacéuticos o alimentos funcionales) o que sean capaces de proporcionar resultados de investigación aplicables a estos campos.

192

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 ESPAÑOL Título: NUEVOS USOS DE SUBPRODUCTOS DE CÍTRICOS La empresa que demanda esta tecnología es un importante productor de zumos y concentrados cítricos. La compañía utiliza alrededor de 20 millones de kilogramos de cítricos cada año, sólo utilizando el aceite y el zumo, el resto (pulpa y corteza) se usa para alimento animal. La compañía está buscando nuevas utilidades para los subproductos de cítricos siempre que esto no signifique un gran aumento del coste.

193

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 ESPAÑOL Título: ALIMENTOS E INGREDIENTES FUNCIONALES La empresa que demanda esta tecnología es uno de los mayores productores de zumos de España, manteniéndose fiel durante años 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 está buscando alguna tecnología para la producción de alimentos e ingredientes funcionales que, aumentando el contenido de polifenoles bioactivos mejores los beneficios para la salud.

194

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 ESPAÑOL Título: DESCUBRIMIENTO Y DESARROLLO DE NUEVOS INGREDIENTES BIOACTIVOS Ingredientis Biotech es una empresa de base tecnológica centrada en el descubrimiento y el desarrollo de moléculas bioactivas, desarrollo de productos alimentarios, evaluación nutricional, análisis de alimentos, etc. Nuestra empresa ofrece soluciones para la industria alimentaria y de suplementos dietéticos. Nuestra empresa ha desarrollado una plataforma de descubrimiento de compuestos bioactivos a través de una serie de pruebas clínicas enzimáticas 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 gustaría encontrar cooperación técnica para el descubrimiento y desarrollo de nuevos ingredientes bioactivos para complementar nuestra plataforma. Nuestra empresa también está buscando empresas con modelos de experimentación animal para la obesidad, enfermedades cardiovasculares y la diabetes.

195

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 ESPAÑOL Título: SUBPRODUCTOS DE LA INDUSTRIA VINÍCOLA IFAPA es un instituto de investigación ubicado en Andalucía. Contamos con un equipo multidisciplinar que trabaja en diferentes productos agrícolas tales como aceite de oliva, vino, productos lácteos, fruta y hortalizas, etc. Nuestro trabajo se basa en los requerimientos de la empresa. Nuestro grupo de investigación está trabajando en los compuestos del vino. Tenemos dos bodegas experimentales de nuestros propios viñedos y buscamos añadir valor a los vinos. Además, estamos interesados en uso de productos como fuente de nutracéuticos y compuestos bioactivos.

196

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 ESPAÑOL Título: DESARROLLO DE DISPOSITIVOS. Bioesplora Srl es una empresa de biotecnología joven y dinámica situada en el Centro Buonsanto. Bioesplora ha establecido una amplia red científica y ha llevado a cabo varias colaboraciones científicas con prestigiosos grupos académicos en Europa y el resto del mundo para el desarrollo de kits de diagnóstico innovadores. El Laboratorio de Bioanalítica de Biología de Sistemas de Bioesplora está equipado con electroforesis en 2D, sistemas de HPLC (cromatografía de líquidos de alta resolución), termociclador, espectrofotómetros y chips de proteínas y ADN para investigar las interacciones proteína-proteína, ácido nucleico-ácido nucleico y ácido nucleico-proteína. Bioesplora posee la patente sobre “sondas moleculares para la detección y cuantificación de ácidos nucleicos objetivo” y ofrece servicios de caracterización de perfiles de transcripción (entre los que se incluyen análisis bioinformáticos de perfiles de transcripción a partir de datos de micromatices) para instituciones médicas, farmacológicas y de investigación agrícola.

197

Ref: ES_29340 Technology Request

Title: NATURAL INGREDIENTS WITH PRESERVATIVE CARÁCTER 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 ESPAÑOL Título: CONSERVANTES NATURALES Jumel Alimentaria S. A., caracterizada como pequeña y mediana empresa con larga trayectoria en la elaboración y comercialización de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. La empresa está 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”

198

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 ESPAÑOL Título: FINANCIACIÓN PRIVADA PARA EMPRESAS DE BASE TECNOLÓGICA (EBTS) EN EL SECTOR «BIO». El objetivo de B-Able es crear y gestionar empresas de base tecnológica (EBTs) en el sector «bio» (biotecnología, biomedicina y bioingeniería) mediante recursos financieros privados. Funciones principales: vigilancia tecnológica, análisis y desarrollo del plan de negocio, gestión de riesgos, definición y aplicación de la estructura social, creación de un fondo de inversión, contratación de recursos humanos y gestión de las EBTs creadas. Buscamos tecnologías, productos, servicios, etc., dentro del sector «bio», que precisen de un socio especializado en gestión, desarrollo y finanzas. El fin buscado es que el proyecto adquiera valor comercial cuando llegue al mercado.

199

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. IFAPA´s 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 ESPAÑOL Título: ESTUDIO DEL POTENCIAL DE LAS VARIEDADES DE CALABACÍN COMO PRODUCTO MINIMAMENTE PROCESADO IFAPA es una organización que cuenta con 19 centros de investigación, formación y transferencia de tecnología en toda Andalucía. El trabajo del instituto se centra en los requisitos de las empresas y presta una atención especial a la transferencia de conocimiento entre los organismos públicos (como IFAPA) y las empresas y cooperativas privadas. El objetivo del proyecto es estudiar el potencial de las variedades del calabacín cultivadas en Almería como productos frescos con el fin de aumentar el valor añadido de esta verdura. El principal objetivo del proyecto de investigación es encontrar condiciones óptimas de conservación del producto mínimamente procesado que permitan ampliar la vida comercial del mismo manteniendo altos niveles de calidad organoléptica, nutritiva y microbiológica. El IFAPA encabezará este programa de investigación, que contará además con la participación de la Universidad de Córdoba.

200

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 ESPAÑOL Título: SOLUCIONES DE NANOTECNOLOGÍA PARA LA INDUSTRIA ALIMENTARIA El Grupo Riberebro, líder en la fabricación de conservas vegetales, busca socios tecnológicos para mejorar distintos aspectos relativos a la calidad de los productos del Grupo. Riberebro reúne a varias industrias familiares con una trayectoria consolidada en la elaboración 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 fábricas en España y varias plantas de producción en el extranjero. Las soluciones de nanotecnología son cada vez más importantes para la industria alimentaria en cuanto la compañía busca experiencia en nanotecnología 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 más sanos, resistentes y duraderos.

201

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.

202

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 ESPAÑOL Título: TECNOLOGÍA PARA PRODUCIR ENERGÍA A PARTIR DE DERIVADOS DE ENSALADAS LISTAS PARA EL CONSUMO. Una empresa española busca envasados activos para sus ensaladas listas para el consumo. El método de envasado candidato debe contener sustancias antioxidantes y antimicrobianas en su matriz. Además, el método de envasado debe mantener las propiedades organolépticas originales de las ensaladas. Las tecnologías candidatas pueden encontrarse tanto en su fase de experimentación como en un estadio de desarrollo más 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 parámetros del proceso de producción. Los ingredientes de las ensaladas que no cumplen los requisitos mínimos de calidad se separan y no se utilizan para la elaboración de las ensaladas listas para el consumo. La empresa está interesada en obtener beneficios de los derivados generados y busca una tecnología madura para producir energía a partir de estos derivados. La tecnología candidata debe ofrecer una alta eficiencia energética y ser viable para la empresa en términos económicos. La tecnología candidata debe encontrarse ya en el mercado.

203

Ref: ES_29520 Technology Request

Title: TECHNOLOGY TO TAKE BENEFIT FROM READY TO EAT SALADS BY-PRODUCT. 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 by-products. 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 ESPAÑOL Título: TECNOLOGÍA PARA OBTENER BENEFICIOS DE DERIVADOS DE ENSALADAS LISTAS PARA EL CONSUMO. Una empresa española busca envasados activos para sus ensaladas listas para el consumo. El método de envasado candidato debe contener sustancias antioxidantes y antimicrobianas en su matriz. Además, el método de envasado debe mantener las propiedades organolépticas originales de las ensaladas. Las tecnologías candidatas pueden encontrarse tanto en su fase de experimentación como en un estadio de desarrollo más avanzado. La empresa está interesada en obtener beneficios de los derivados generados y busca una tecnología madura para extraer sustancias o ingredientes valiosos de ellos para fabricar nuevos productos. La tecnología candidata debe encontrarse ya en el mercado.

204

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 ESPAÑOL Título: KNOW-HOW, CIENCIA APLICADA E INNOVACIÓN. La empresa busca know-how, ciencia aplicada e innovación en los ámbitos de: - la nutrición y la salud - la incorporación de ingredientes novedosos y funcionales - la conservación y seguridad de productos cárnicos - las soluciones biotécnicas - los productos de consumo y los conceptos innovadores

205

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 ESPAÑOL Título: CARACTERIZACIÓN MOLECULAR, FISIOLÓGICA Y TECNOLÓGICA DE LEVADURAS DE VINIFICACIÓN.<0} Centro de investigación italiano que aplica algunos de los métodos de detección de huellas moleculares más recientes a las levaduras autóctonas para su caracterización. Los productores de vino pueden beneficiarse de la técnica para mejorar las características organolépticas del vino producido en su zona geográfica. Los investigadores buscan colaboraciones técnicas, joint ventures y contratos de fabricación. Métodos tecnológicos para la descontaminación de ocratoxinas (OTA) en uvas de cadena vinícolas. Se ofrecen métodos moleculares de identificación de levaduras para investigar la microbiología de la fermentación del mosto de uva.

206

TECNOLOGÍA DE CONSERVACIÓN. ENVASES ACTIVOS E INTELIGENTES. AUTOMATIZACIÓN Y CONTROL DE PROCESOS CONSERVATION TECHNOLOGY. ACTIVE AND INTELLIGENT PACKAGING. AUTOMATION AND CONTROL PROCESSES

207

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 ESPAÑOL Título: SOLUCIONES PERSONALIZADAS A NECESIDADES DE LOGÍSTICA INTERNA Tecnologías de automatización: Ofrecemos soluciones a medida para logística interna, desde nuestras tres áreas de negocio. Automatizamos todo tipo de procesos: desde la producción hasta la expedición. Somos especialista en la automatización de vehículos guiados proporcionando una amplia gama de ellos de acuerdo con las necesidades del cliente. Nuestros vehículos han sido satisfactoriamente instalados en varias compañías de alimentación mejorando su productividad. Nuestro trabajo hace el trabajo de otros más productivo.

208

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 ESPAÑOL Título: PLANTA PILOTO DE ATMÓSFERAS CONTROLADAS EN CÉLULAS INDIVIDUALIZADAS PARA EL ALMACENAMIENTO POST-COSECHA DE FRUTAS Y VEGETALES Un grupo de investigación de CEBAS-CSIC ha optimizado una planta piloto de atmósferas controladas en células individualizadas para el almacenamiento post-cosecha de frutas y vegetales. Esta planta permite la determinación de las condiciones apropiadas para el almacenamiento de post-cosecha de productos naturales o minimamente procesados seleccionando la temperatura, tiempo, humedad relativa y concentración gaseosa y es fundamental para la investigación y desarrollo de las tecnologías del envasado mediante atmósferas modificadas de cualquier tipo de frutas o vegetales.

209

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 ESPAÑOL Título: ALMACENAMIENTO EN ÓPTIMAS CONDICIONES PARA PRODUCTOS MÍNIMAMENTE PROCESADOS EN FRESCO CEBAS-CSIC es un instituto de investigación que pertenece al Consejo Superior de Investigaciones Científicas. Sus actividades están enfocadas a tres áreas científico-técnicas principalmente: Ciencias Agrarias, Ciencia y Tecnología de losAlimentos, y Recursos Naturales. El instituto de investigación ofrece su know-how para el almacenamiento en óptimas condiciones de productos mínimanente procesados en fresco.

210

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 ESPAÑOL Título: DESARROLLO DE NUEVOS PRODUCTOS MÍNIMANENTE PROCESADOS EN FRESCO. CEBAS-CSIC es un instituto de investigación que pertenece al Consejo Superior de Investigaciones Científicas. Sus actividades están enfocadas a tres áreas científico-técnicas principalmente: Ciencias Agrarias, Ciencia y Tecnología de los Alimentos, y Recursos Naturales. El instituto de investigación ofrece su know-how para el desarrollo de nuevos productos mínimanente procesados en fresco.

211

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 ESPAÑOL Título: NUEVOS USOS PARA CÁMARA DE AHUMADO La empresa que demanda esta tecnología es una importante compañía situada en el sur de España dedicada a la elaboración artesanal de salazones de pescado: Mojama de Atún, huevas de Mújol, Huevas de Maruca, Huevas de Atún, Bonitos secos y salados, Caballas y demás salazones de pescado. Las materias primas que utilizan son siempre de primera calidad utilizando como único conservante la sal marina, por lo tanto son productos totalmente naturales, sin conservantes ni colorantes añadidos. La empresa posee una cámara de ahumado (Mauting UKM 2002.ECH-PL) con diversas funciones como: enrojecido, secado, ahumado, asado, cocido, etc. Hasta ahora han utilizado únicamente la función de ahumado para la elaboración de sus productos. Debido a su expansión, la empresa está interesada en ampliar y diversificar su catálogo y aprovechar además, el resto de funciones de la máquina, especialmente la cocción. Por ello, la empresa está buscando una colaboración con otras empresas para la fabricación de nuevos productos.

212

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 ESPAÑOL Título: CONSERVACIÓN Y TECNOLOGÍAS DE PROCESAMIENTO Desde 1965 Lebensmittelinstitut KIN E. V., miembro de EFI - Instituto Europeo de la Alimentación, ha reunido a miembros y empresas de todo el mundo. Nuestros servicios: I + D, análisis, formación de los empleados en la industria alimentaria, pruebas de composición, funcionalidad, la aplicación de materias primas, componentes y envases, optimización y desarrollo de procesos y productos, gestión de calidad e higiene... Tenemos el Know how en las siguientes áreas, que nos gustaría compartir con otros socios: · Conservación de alimentos. · Pasteurización de alimentos . · Tecnología de infrarrojos. · Envasado en atmósfera modificada (MAP) . · Tecnología de extrusión. · Llenado en caliente de productos cocinados . · Activación/desactivación de enzimas durante tratamientos térmicos de alimentos. Servicios: · Proyectos de investigación. · Consulta en la fabricación de alimentos. · Contratos de investigación. · Desarrollo de producto . · Optimización de productos y procesos.

213

Ref: BE_28595 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 coöperation 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 ESPAÑOL Título: ASESORAMIENTO PARA SISTEMAS DE ENVASADO DE PRODUCTOS ALIMENTICIOS Pack4Food es un consorcio de 55 empresas que asesora y desarrolla proyectos para estimular la innovación en el envasado de productos alimenticios. Pack4Food estimula la innovación en el envasado de productos alimenticios y, sobre la base de las aportaciones de los miembros del consorcio, trabaja en diferentes proyectos de innovación. - Material de envasado biodegradable y sostenible. - Envases activos inteligentes. - Sistemas de llenado aséptico, aplicaciones MAP para productos líquidos o secos, etc.

214

Ref: ES_28758 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 ESPAÑOL Título: PLÁSTICO RECICLADO PARA LA PRODUCCIÓN DE ENVASES PLÁSTICOS CON FINES ALIMENTICIOS AIMPLAS es uno de los Centros de Innovación y Tecnología (CIT) de España. Su campo de actividad está dirigido a la realización de investigaciones aplicables al sector de la transformación de plástico, para apoyar el desarrollo tecnológico y la innovación a través de soluciones integrales que se pueden adaptar a las necesidades de las empresas en la industria. El uso de material plástico reciclado post-consumo para uso alimentario ha sido objeto de mucha controversia. Desde la reciente publicación de la Comisión 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 tecnología necesaria para la incorporación de este plástico reciclado en la producción de envases para alimentación,lo que incrementando su sostenibilidad, y además, éste ha desarrollado una metodología analítica para garantizar la seguridad de estos envases.

215

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 Biología 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 Hernández, has successfully applied different packaging atmospheres for the preservation and increase of shelf life of refrigerated prebaked pizzas. PERFIL EN ESPAÑOL Título: APLICACIÓN DE ATMÓSFERAS MODIFICADAS PARA LA MEJORA DE LA VIDA ÚTIL EN LA CONSERVACIÓN DE PRODUCTOS DE PANADERÍA. La Universidad Miguel Hernández ha desarrollado una intensa investigación en las áreas de tecnología agroalimentaria, biotecnología, ciencas medioambientales, etc. La investigación es principalmente llevada a cabo por dos institutos de investigación (Institución de Biología Molecular y Celular y el Instituto de Bioingeniería) y más de 12 departamentos de investigación de la universidad, ayudando a empresas e instituciones del sector industrial a promover la innovación y la competitividad. Los productos de panadería representan a un importante sector dentro del mercado. Hay un problema durante su comercialización debido a su corto tiempo de vida. La razón es su alto contenido de agua que favorece la aparición de mohos. El uso de atmósferas modificadas durante su almacenamiento, es una herramienta útil para incrementar la vida útil del producto durante la comercialización sin perder calidad de producto. Han aplicado satisfactoriamente diferentes atmósferas de envasado para la conservación e incremento de la vida útil de las pizzas refrigeradas precocinadas.

216

Ref: GB_29159 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 ESPAÑOL Título: VENTAJA COMPETITIVA PARA PRODUCTOS ALIMENTARIOS EN LOS MERCADOS DEL REINO UNIDO GRACIAS A DISEÑOS DE ENVASADO REVOLUCIONARIOS E INNOVADORES. Design Futures ofrece servicios de investigación e innovación y desarrollo de diseños para envases. La innovación 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 rediseñar sus envases para adaptarse a sus objetivos actuales. Design Futures cuenta con la capacidad exclusiva de crear equipos de diseño multidisciplinares para proyectos integrales que van desde el desarrollo de conceptos hasta la producción de prototipos de pre-producción.

217

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 ESPAÑOL Título: ESTUDIOS DE CALIDAD EN ZUMOS DE FRUTAS TRAS SOMETERLOS A DIFERENTES TRATAMIENTOS DE CONSERVACIÓN (PASTEURIZACIÓN, CAMPOS ELÉCTRICOS PULSADOS, ETC.) Y CONDICIONES DE ALMACENAMIENTO. Nutrialiment es un grupo de investigación de la Universidad de Valencia. Nuestra actividad investigadora se centra en: Análisis físico-químicos de las propiedades de los alimentos, determinación del contenido de minerales en aguas y alimentos, análisis del color de alimentos líquidos y sólidos, determinación de la capacidad antioxidante de los alimentos A modo de resumen, nuestro grupo es capaz de evaluar parámetros de calidad de alimentos que no se limitan a los zumos de frutas. Esta tecnología puede emplearse en zumos y otros productos alimentarios.

218

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 ESPAÑOL Título: DISEÑO DE PROCESOS DE SUPERCRÍTICOS DE EXTRACCIÓN DE FLUIDOS PARA COMPONENTES BIOLÓGICAMENTE ACTIVOS. Un grupo de investigación del Departamento de Ingeniería Química de la Universidad de Valencia diseña procedimientos supercríticos para la extracción de fluidos de componentes biológicamente activos de alimentos vegetales. Para ello se realizan además estudios de solubilidad de los componentes en la fase supercrítica y modelaciones y predicciones eficaces del método. Principales ventajas: la extracción supercrítica de fluidos (SFE) es un proceso respetuoso con el medioambiente para la extracción de componentes biológicamente activos de fuentes naturales. Además, la SFE ofrece grandes rendimientos y beneficios y es un método rentable.

219

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 ESPAÑOL Título: AUTOMATIZACIÓN Y ROBÓTICA PARA EL SECTOR ALIMENTARIO: CENTRO DE EXCELENCIA DEDICADO A LA SATISFACCIÓN DE LAS DEMANDAS DEL MERCADO MEDIANTE SOLUCIONES INNOVADORAS Y PERSONALIZADAS. CenFRA, el primer centro europeo de automatización y robótica para el sector alimentario, tiene su sede en la región de Yorkshire & Humber, Reino Unido. El centro está asociado a un consorcio de instalaciones independientes líderes en el sector de la róbotica y la automatización en el país. El Centro ofrece a empresas individuales asesoramiento y orientación imparcial y accesible sobre las ventajas (y las limitaciones) de las tecnologías de automatización y robótica que pueden aplicarse a sus métodos de procesamiento específicos.

220

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 ESPAÑOL Título: OPORTUNIDADES PARA EL SECTOR DE LOS ALIMENTOS Y LAS BEBIDAS EN LA REGIÓN DE YORKSHIRE & HUMBER, REINO UNIDO. Desde nuestras bases en Leeds y Bradford, nuestro equipo de asesores locales trabaja con empresas y organizaciones de investigación para ayudarles a acceder a información y establecer asociaciones de colaboración en toda Europa. Además, trabajamos con colegas del ENN para fomentar el establecimiento de colaboraciones con nuestra PYME y crear una base de investigación a través de diversos métodos como la tecnología y el intercambio de perfiles con nuestros socios. Contamos con una sólida base sobre alimentación y bebidas que integra a PYMEs, grandes empresas y varios centros investigadores de excelencia.

221

Ref: ES_29349 Know-how/ expertise

Title: TECHNOLOGIES & KNOW-HOW FOR CATERING, FAST FOOD & MODERN COOKING ESPAÑOLA DE I+D, SA has close than 20 year´s 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. Española 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. Española de I+D is able to design a customized manufacturing line, introducing all the necessary components depending on market needs and trends. PERFIL EN ESPAÑOL Título: TECNOLOGÍAS Y KNOW- HOW PARA LA COCINA MODERNA, LA COMIDA RÁPIDA Y EL CATERING (PRODUCTOS HORECA) Española de I+D, SA tiene cerca de 20 años de experiencia en I+D, en transferencia de tecnología, en centros de fabricación así como en la consultoría técnica dentro de campo de la panadería, las pizzas, los pasteles, la comida rápida y el catering, el arroz, así como en los subproductos y productos a base de arroz. Su principal objetivo es “desarrollar alimentos más sanos y convenientes, así como comercializar la tecnología productiva desarrollada por la empresa”. Española de I+D ha desarrollado una tecnología para preparar productos alimentarios semielaborados adaptados al sector HORECA (hoteles, restaurantes y catering).

222

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 ESPAÑOL Título: TÉCNICAS Y METODOLOGÍAS PARA EL PROCESAMIENTO DE ALIMENTOS TECNOVA es el Centro Tecnológico de la Industria Auxiliar de Agricultura. Entre los servicios que son diferentes Managemet Innovación, I + D, agronomía y análisis de la seguridad alimentaria. Asisstance tecnológico de los productos frescos cortados, listos para comer los alimentos a la transformación industrial. Los productos nutracéuticos. Tecnologías de análisis no destructivos (Cerca de la espectroscopia de infrarrojos). Diseño de procesos de producción y laboratorios para la industria alimentaria (llave en mano). TECNOVA está interesado en el trabajo con productos frescos cortados, en la conservación y en la aplicación dediferentes técnicas para aplicar al procesamiento de alimentos.

223

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 Boragináceas. 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 ESPAÑOL Título: NUEVOS VEGETALES EN ATMÓSFERAS MODIFICADAS: BORRAJA Una empresa navarra ha desarrollado una metodología de procesado de borraja en atmósferas modificadas para obtener un producto de IV gama garantizando la calidad organoléptica y nutricional y la seguridad alimentaria.

224

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 ESPAÑOL Título: MÉTODO MATEMÁTICO PARA PREDECIR EL TIEMPO DE TRATAMIENTO NECESARIO PARA ALCANZAR VALORES SEGUROS DURANTE LOS TRATAMIENTOS DE ALIMENTOS EN CONSERVA. La tecnología ofrecida es un método para estimar el tiempo necesario durante la pasteurización para alcanzar los valores deseados para la esterilización durante la producción de alimentos en conservas. De esta manera, para cualquier alimento y envase, los niveles deseados pueden ser calculados ahorrando tiempo y energía.

225

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 0-100%.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 Rincón 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 ESPAÑOL Título: ATMÓSFERAS CONTROLADAS (EN FASE PILOTO) EN CÉLULAS INDIVIDUALIZADAS PARA EL ALMACENAMIENTO POST-RECOLECCIÓN DE FRUTAS Y VERDURAS. ASESORAMIENTO TÉCNICO PARA LA CONSERVACIÓN DE VERDURAS Y FRUTAS FRESCAS. ASICAR-AIDIA son las asociaciones de I+D encargadas de la gestión de CTIC-CITA-La Rioja (España), dos centros de investigación del sector agroalimentario. CITA ofrece sus conocimientos en el ámbito de la investigación del comportamiento de diferentes productos frescos y la caracterización de variedades (a escala piloto) en las cuales es posible reproducir las mejores condiciones de conservación y controlar parámetros como la temperatura, el tiempo, la humedad relativa y las concentraciones de gas (índices de respiración, inyección modificada de atmósferas, etc.).

226

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 ESPAÑOL Título: TECNOLOGÍA DE ENVASADO DE VANGUARDIA. DISEÑO Y OPTIMIZACIÓN DE LOS ENVASES MÁS ADECUADOS PARA PRODUCTOS FRESCOS Y COMIDAS PRECOCINADAS. ASESORAMIENTO TÉCNICO SOBRE TECNOLOGÍA DE ENVASADO. AIDIA es la asociación de I+D encargada de la gestión de CITA-La Rioja (España), un centro de investigación del sector agroalimentario. Las principales líneas de investigación de la asociación son: CITA ofrece sus conocimientos para el diseño de los envases más adecuados en función del tipo de producto (fresco, pasteurizado o esterilizado).

227

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 AGRO-ALIMENTARY 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 food-processing, 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 ESPAÑOL Título: DISEÑO Y FABRICACIÓN DE UN SISTEMA HÍBRIDO DE ENERGÍA SOLAR Y CALOR RESIDUAL PARA LA GENERACIÓN DIRECTA DE VAPOR DIRECTO A BAJA PRESIÓN Y SU UTILIZACIÓN EN PROCESOS INDUSTRIALES DEL SECTOR AGROALIMENTARIO. INGERYMEC, S.L es consciente de la necesidad de aprovechar las ventajas de las energías renovables como apoyo para los diferentes procesos industriales y ayudar a evitar la contaminación medioambiental y el consecuente deterioro del medioambiente. Por ello, nuestro objetivo es diseñar y desarrollar un sistema que aproveche la energía solar, el calor residual (que se desaprovecha) y los contaminantes para optimizar la producción y generar vapor de baja presión para diversas aplicaciones. El proceso de diseño de este sistema híbrido para la generación de vapor de baja presión se encuentra en su tercera fase: el desarrollo y la ingeniería del prototipo. Anteriormente se ha realizado un estudio de identificación de oportunidades, evaluación y selección, y estudios preliminares de mercado, comercialización, revisión técnica de bibliografía y patentes. De hecho, uno de ellos se ha dedicado al estudio y análisis de las máquinas y los sistemas relacionados con este campo de investigación que pueden encontrarse en el mercado.

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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 ESPAÑOL Título: NUEVAS TECNOLOGÍAS AJUSTADAS PARA LA TRANSFORMACIÓN DE BIOMATERIALES COLÁGENOS ESTABLES PARA PERSONALIZAR PIEL. PELLETEC. El objetivo de esta propuesta es desarrollar una nueva tecnología ajustada para el procesamiento de pieles basada en un producto comercial intermedio denominado “biomaterial colágeno deshidratado” (BCD). Los miembros participantes en el proyecto tendrán la oportunidad de obtener beneficios económicos de la explotación de los resultados (el proyecto prevé la participación de una PYME de cada sector de la cadena de valor, que tendrá derecho a conceder derechos sobre los resultados a otras PYMEs).

229

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 TECNOLOGÍA 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 ESPAÑOL Título: INVESTIGACIÓN Y DESARROLLO DE TECNOLÓGICA DE IV Y V GAMA PARA EMPRESAS DEL SECTOR AGROALIMENTARIA Olus Tecnología demanda los servicios de los centros tecnológicos y universidades que operen en las áreas del sector agroalimentario, interesadas en colaborar o suscribir contratos de I+D. Las líneas de investigación actuales son: IV GAMA:Incremento de la vida útil de vegetales mediante la tecnología de atmósferas modificadas mejoradas. Envases activos. V GAMA:Conservación en el tiempo de las propiedades organolépticas óptimas de vegetales mediante la tecnología de altas presiones

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Ref: ES_29537 partner search for Research program

Title: STUDYING THE POTENTIAL OF VARIETIES OF SQUASH AS A FRESH-CUT 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 Almería (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 Córdoba (Spain). PERFIL EN ESPAÑOL Título: ESTUDIO DEL POTENCIAL DE LAS VARIEDADES DE CALABAZA COMO PRODUCTO FRESCO. IFAPA es una organización que cuenta con 19 centros de investigación, formación y transferencia de tecnología en toda Andalucía. El trabajo del instituto se centra en los requisitos de las empresas y presta una atención especial a la transferencia de conocimiento entre los organismos públicos (como IFAPA) y las empresas y cooperativas privadas. El objetivo del proyecto es estudiar el potencial de las variedades de calabaza cultivadas en Almería como productos frescos con el fin de aumentar el valor añadido de esta verdura. El principal objetivo del proyecto de investigación es encontrar condiciones óptimas de conservación del producto fresco que permitan ampliar la vida comercial del mismo manteniendo altos niveles de calidad organoléptica, nutritiva y microbiológica. El IFAPA encabezará este programa de investigación, que contará además con la participación de la Universidad de Córdoba.

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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 ESPAÑOL Título: AUTOCLAVE PENDULAR. La empresa española, Maconse, es el único fabricante de autoclaves pendulares. Este tipo de autoclaves presentan una serie de ventajas, comparándolos con los autoclaves giratorios, y es que el producto esterilizado no necesita ningún mecanismo para ser posicionado, cuando el producto es movido con la finalidad de que el calor se expanda mejor a través de él.

232

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 ESPAÑOL Título: SISTEMA DE COCCIÓN Y ENFRIAMIENTO. La empresa española, Maconse, es un reconocido fabricante de maquinaria alimentaria. La empresa ofrece un sistema de cocción y enfriamiento, los parámetros de presión y temperatura de la máquina pueden de controlados mediante un ordenador industrial con la finalidad de obtener el más alto rendimiento posible.

233

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 ESPAÑOL Título: SOLUCIONES DE AUTOMATIZACIÓN Y CONTROL DE PROCESOS RELACIONADOS CON LA ALIMENTACIÓN Empresa dedicada a la fabricación de maquinaria para procesos industriales relacionados con la alimentación busca socios para alcanzar acuerdos comerciales con asistencia técnica para la distribución en España y en otros países. Las principales actividades de la empresa son las siguientes: Paletizado y despaletizado de envases llenos y vacíos en chapa, vidrio y plástico. Envasado por volumen, por peso, por conteo de productos de alimentación, productos químicos, y otros. Maquinaria para embalaje: Líneas de retractilado de envases, paletizadores de cajas y sacos, robots. Control de peso estático y dinámico de envases o producto a granel. Controles de calidad en envases: Control por rayos X, Detectores de metales, visión artificial. Sistemas de transporte. Proyectos a medida.

234

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 Andalucía 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 ESPAÑOL Título: VISIÓN ARTIFICIAL La empresa que ofrece esta tecnología está localizada en Sevilla.La mayoría de los procesos de producción en las líneas de producción actuales necesitan establecer procedimientos y sistemas para inspeccionar y controlar sus productos y procesos. Este control es necesario para el producto final y también para los pasos intermedios de la línea de producción. Estos procesos en los cuales las decisiones son tomadas desde la información proporcionada por el análisis visual puede ser potencialmente controlada con un sistema de visión artificial.La unidad de visión artificial ha estado trabajando durante los últimos años en el diseño y la implementación de esta tecnología en líneas de producción reales de productos y procesos en la mayoría de los sectores de producción.

235

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 ESPAÑOL Título: COOPERACIÓN TECNOLÓGICA EN LA GAMA DE CONCENTRADOS PARA LA INDUSTRIA ALIMENTARIA. Pyme polaca ofrece recetas de alimentos concentrados para ser aplicados en el sector gastronómico dentro de la industria de la alimentación. 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 elaboración posterior requiera sólo de sencillos procesos tecnológicos para completarlo. La empresa está interesada en una cooperación tecnológica con empresas de alimentación, principalmente en el sector de la alimentación.

236

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 ESPAÑOL Título: ESPECTROSCOPIA POR INFRARROJOS PARA LA AUTOMATIZACIÓN DE LOS CONTROLES DE CALIDAD Un centro tecnológico español ha desarrollado un sistema de espectroscopía por infrarrojos capaz de medir la composición física y química de alimentos y bebidas. El sistema puede ser aplicado en la misma línea de producción o fuera de ella y a cualquier producto de alimentación. El centro está interesado en encontrar una cooperación tecnológica con asistencia técnica con empresas del sector de la alimentación y de las bebidas.

237

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 ESPAÑOL Título: NUEVO NANOCOMPUESTO PARA LA MEJORA DE LA CALIDAD DEL ENVASADO DE LOS ALIMENTOS Un centro tecnológico español ha desarrollado un nuevo nanocompuesto (polímero + nanoarcilla) que mejora la eficiencia de los polímeros utilizados en envases de alimentación por el aumento del efecto de la barrera de oxígeno y consiguiendo un aumento de la vida útil del alimento. Además, el nanocompuestos puede ser adaptatdo en función de las necesidades del polímero para cada tipo de alimento que contiene.

238

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 ESPAÑOL Título: DETECCIÓN DE DEFECTOS BASADO EN VISIÓN ESPECTRAL Un centro tecnológico español ha desarrollado un innovador sistema de inspección basado en la visión espectral. El sistema analiza los alimentos en la misma línea de producción y proporciona información acerca de su composición química y generando imágenes que muestran defectos que no pueden ser detectados por inspección visual. El centro busca alcanzar acuerdos comerciales con compañías del sector de la alimentación interesadas en probar esta tecnología e introducirla en sus líneas de producción.

239

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 ESPAÑOL Título: MECATRÓNICA Y ROBÓTICA AGROALIMENTARIA Ingerymec es una compañía que surge como respuesta a la necesidad cada vez mayor de realizar acciones de investigación, desarrollo e innovación en los diferentes campos de la tecnología industrial, dando soluciones científico-tecnológicas a las necesidades diarias en los diferentes procesos productivos de la industria. Uno de nuestros objetivos es diseñar, 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 solución a las diversas tecnologías que están en uso en el campo de la automatización mecatrónica, domótica, fabricación de maquinaria de procesamiento de alimentos, maquinaria para la dosificación y envasado de productos químicos y productos de alimentación,etc.

240

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 ESPAÑOL Título: DISEÑO Y DECORACIÓN DE ENVASES La empresa Industrias Anfra S.A. desarrolla su actividad en el campo de la Transformación de plásticos. La filosofía de la empresa es “poner en manos del cliente aquello que sólo era una idea” en relación a tapones, tapas, envases y una amplia gama de accesorios de plástico. Todo ello se consigue mediante el diseño y desarrollo de productos, la fabricación de diferentes tipos de moldes, inyección de plásticos, soplado, diseño y decoración de envases, asesoramiento logístico y técnico, etc. También distribuimos envases de cristal.

241

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 ESPAÑOL Título: HIGIENIZACIÓN DE ALIMENTOS MEDIANTE RADIACIÓN IONIZANTE IONMED, filial Española del Grupo Frances IONISOS, es la empresa líder de servicio a terceros, dedicada entre otros, a la higienización de alimentos, mediante radiación ionizante. Aplicable a productos frescos, secos, congelados, enlatados, precocinados y deshidratados. La irradiación de alimentos es un método físico de conservación, avalado y recomendado por la Organización 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 frío. Consiste en exponer el producto a la acción 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 contaminación microbiana, y como consecuencia, ampliar el periodo de caducidad de los mismos, manteniéndolos frescos y saludables.

242

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 ESPAÑOL Título: PROCEDIMIENTO DE USO DE AGUA OZONIZADA (O3) EN LA HIGIENIZACIÓN DE PRODUCTOS VEGETALES Y AGUA DE PROCESO EN INDUSTRIAS AGROALIMENTARIAS CEBAS-CSIC es un instituto de investigación que pertenece al Consejo Superior de Investigaciones Científicas. Sus actividades están enfocadas a tres áreas científico-técnicas principalmente: Ciencias Agrarias, Ciencia y Tecnología de losAlimentos, y Recursos Naturales. El instituto de investigación español ha desarrollado un sistema para el uso de agua ozonizada como tratamiento higienizante de productos vegetales enteros y cortados, así como para la higienización del agua utilizada en el procesado de alimentos vegetales.

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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 ESPAÑOL Título: PLANTA PILOTO PARA EL TRATAMIENTO DE PRODUCTOS VEGETALES Y LA DESINFECCIÓN DE AGUA CON OZONO COMO GAS EN SOLUCIÓN ACUOSA CEBAS-CSIC es un instituto de investigación que pertenece al Consejo Superior de Investigaciones Científicas. Sus actividades están enfocadas a tres áreas científico-técnicas principalmente: Ciencias Agrarias, Ciencia y Tecnología de losAlimentos, y Recursos Naturales. El instituto ha optimizado una planta piloto parala investigación de las condiciones para la aplicación de ozono como como gas o en solución acuosa como agente higienizador para frutas y vegetales.

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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 ESPAÑOL Título: PROCEDIMIENTO PARA OBTENER ALCACHOFAS MÍNIMAMENTE PROCESADAS SIN SULFITO CEBAS-CSIC es un instituto de investigación que pertenece al Consejo Superior de Investigaciones Científicas. Sus actividades están enfocadas a tres áreas científico-técnicas principalmente: Ciencias Agrarias, Ciencia y Tecnología de losAlimentos, y Recursos Naturales. El instituto ha desarrollado una tecnología para obtener alcachofas mínimamente procesadas que combina métodos físicos con conservantes químicos naturales.

245

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 ESPAÑOL Título: PROCEDIMIENTO PARA LA OBTENCIÓN DE ZUMOS CÍTRICOS PASTERIZADOS REFRIGERADOS CON CALIDAD SENSORIAL SIMILAR A LA DE ZUMOS RECIÉN EXPRIMIDOS Un Centro de Investigación español (CSIC) ofrece una Patente que permiteobtener zumos tratados térmicamente con calidad comparable a la del zumo original. Se basa en separar el zumo por centrifugación en una fracción mayoritaria pobre en pulpa y una fracción 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 extraños; la segunda recibe una pasterización superior, para inactivar suficientemente las pectinmetilesterasa sasociadas a la pulpa. Ambas fracciones se mezclan en condiciones higiénicas previamente al envasado del producto.

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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 6-8 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 ESPAÑOL Título: PROCEDIMIENTO PARA LA PROPAGACIÓN IN VITRO DEL ESPÁRRAGO La tecnología de propagación vegetativa del espárrago desarrollada permite obtener altos porcentajes de éxito en la propagación de un número importante de genotipos y reduce el tiempo necesario para la obtención de copias clonales de genotipos agronómicamente interesantes. La tecnología se basa en el cultivo y desarrollo de estructuras gemantes ya preexistentes en el rizoma, se cultivan yemas subterráneas preformadas que ofrecen garantía de estabilidad respecto al genotipo original. La tecnología permite la obtención de plantas propagadas vegetativamente de espárrago, sanas, idénticas unas a otras, de calidad, en condiciones asépticas y en un periodo de tiempo corto, además el proceso de propagación de espárrago se abarata respecto a los procesos actualmente utilizados.

247

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 ESPAÑOL Título: MAQUINARIA PARA LA MANIPULACIÓN DE ENVASES: DISEÑO, FABRICACIÓN, AUTOMATIZACIÓN E INSTALACIÓN Inemur esta especializada en la automatización inicial de procesos, final de la cadena y almacenamiento que tradicionalmente requieren de una gran cantidad de mano de obra,como por ejemplo: paletización, 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.

248

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 ESPAÑOL Título: CONSERVANTES NATURALES PROCEDENTES DE ACEITES ESENCIALES, EXTRACTOS DE PLANTAS Y METABOLITOS DE FERMENTACIÓN ACETOMALOLÁCTICA Productos Sur, S.A. comercializa varias líneas de productos que incluyen mezclas para productos frescos, cocinados, curados y marinados y aromas de diferentes esencias diseñados para aportar aroma y sabor a diversos tipos de productos, desde cárnicos hasta snacks o salsas. Productos Sur, S.A. ofrece una atención individualizada, adaptada a las necesidades de cada cliente, así como asesoramiento técnico, gracias a un profundo conocimiento del sector alimentario. La empresa ofrece conservantes naturales procedentes de aceites esenciales, extractos de plantas y metabolitos de fermentación acetomaloláctica.

249

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 ESPAÑOL Título: BRAZO ROBÓTICO ARTICULADO PARA POSICIONAMIENTO DE FRUTAS Y VERDURAS EN LAS MÁQUINAS. INGERYMEC, S.L. es una empresa que surge como respuesta a la creciente necesidad de ejecutar acciones de investigación, desarrollo e innovación I + D en diferentes campos de la tecnología industrial, ofreciendo soluciones científico-técnicas a las necesidades cotidianas que se presentan en los diferentes procesos de producción industrial. Uno de nuestros objetivos es diseñar, 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 instalación. INGERYMEC, S.L. presenta un nuevo concepto de aplicaciones de mecatrónica para el mercado agroindustrial: brazos robóticos con la visión para operaciones "pick & place", que sirven para el posicionamiento, la orientación, la calibración y la selección de frutas y verduras. Básicamente, este brazo robótico es aplicable a la industria agroalimentaria, en particular en las máquinas que necesitan un sistema automatizado de selección y colocación de los productos que necesitan ser cortados, descorazonados, deshuesados, etc.

250

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 ESPAÑOL Título: LÍNEA CAPSULADORA PARA LA INDUSTRIA ALIMENTARIA (MÁQUINA CAPSULADORA Y DETECTORES DE VACÍO) La empresa española Bemasa es un conocido suministrador de maquinaria para la industria alimentaria. La empresa ofrece su línea 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 vacío (que detectan si los tarros están cerrados al vacío).

251

Ref: ES_28745 Technology Offer

Title: EASILY OPENED FLEXIBLE VACUUM PACKAGING FOR SINGLE MONO-DOSE PORTIONS OF LIQUID AND PASTY PRODUCTS WITH A NO-DROP SYSTEM A Canarian SME, engaged in packaging condensed milk and related import-export 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 ESPAÑOL Título: ENVASE AL VACÍO DE FÁCIL APERTURA MONO-DOSIS PARA PRODUCTOS LÍQUIDOS Y CREMOSOS CON SISTEMA ANTIGOTEO Una Pyme Canaria que se dedica al envasado de leche condensada ha desarrollado un envase al vacío de fácil apertura mono-dosis para productos líquidos y cremosos con un sistema antigoteo. La empresa está interesada en licenciar sus patentes a empresas de envasado de leche condensada, salsas, miel, aloe vera, vinagre, aceites, productos farmacéuticos, etc. También ofrece la posibilidad de envasar en su fábrica en Tenerife con su propia marca y proveer posteriormente el producto.

252

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 ESPAÑOL Título: DESARROLLO DE ENVASES BIODEGRADABLES PARA ALIMENTACIÓN AIMPLAS es uno de los Centros de Innovación y Tecnología (CIT) de España. Su campo de actividad está dirigida a la realización de investigaciones aplicables al sector de la transformación de plástico, para apoyar el desarrollo tecnológico y la innovación a través 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 alimentación. AIMPLAS propone el desarrollo de un envase biodegradable como alternativa al envase convencional de plástico, tanto para el envase monocapa como el multicapa, interviniendo en todas las etapas del desarrollo, diseño, selección de materiales, técnicas de procesamiento, estudios de biodegradabilidad, etc.

253

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 ESPAÑOL Título: DESARROLLO DE ENVASES ACTIVOS PARA EXTENDER LA VIDA ÚTIL DE LOS ALIMENTOS ENVASADOS AIMPLAS es uno de los Centros de Innovación y Tecnología (CIT) de España. Su campo de actividad está dirigida a la realización de investigaciones aplicables al sector de la transformación de plástico, para apoyar el desarrollo tecnológico y la innovación a través de soluciones integrales que se pueden adaptar a las necesidades de las empresas en la industria. AIMPLAS está promoviendo la investigación en el desarrollo de envases activos para alargar la vida útil de los alimentos envasados.

254

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 ESPAÑOL Título: SEGURIDAD ALIMENTARIA EN ENVASES PLÁSTICOS AIMPLAS es uno de los Centros de Innovación y Tecnología (CIT) de España. Su campo de actividad está dirigida a la realización de investigaciones aplicables al sector de la transformación de plástico, para apoyar el desarrollo tecnológico y la innovación a través de soluciones integrales que se pueden adaptar a las necesidades de las empresas en la industria. Aimplas Instituto Tecnológico del Plástico, tiene una amplia experiencia en estudios de migración de sustancia desde los envases alimentarios y del desarrollo de métodos analíticos para la determinación de esas sustancias. AIMPLAS ha desarrollado métodos analíticos para la detección de los aditivos más comúnmente utilizados en materiales plásticos y que actualmente no tienen regulación. AIMPLAS ofrece esta tecnología a empresas interesadas en verificar la seguridad de los envases de alimentación fabricados o empleados en sus procesos.

255

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 ESPAÑOL Título: DESARROLLO DE ENVASES MULTICAPA PARA ALARGAR LA VIDA ÚTIL DE LOS ALIMENTOS ENVASADOS AIMPLAS es uno de los Centros de Innovación y Tecnología (CIT) de España. Su campo de actividad está dirigido a la realización de investigaciones aplicables al sector de la transformación de plástico, para apoyar el desarrollo tecnológico y la innovación a través de soluciones integrales que se pueden adaptar a las necesidades de las empresas en la industria. AIMPLAS Instituto Tecnológico del Plástico investiga el desarrollo de nuevos sistemas de envasado que combinan diferentes materiales plásticos con propiedades complementarias, permitiendo así un mejor empaque de alimentos, y proporcionando una mayor vida útil de los productos. AIMPLAS cuenta con tres tecnologías de procesamiento para el desarrollo de este tipo de embalaje: la co-extrusión, laminación y co-inyección. Con cada uno de ellos se puede desarrollar envases diferentes: flexible, semi-rígidas y rígidas.

256

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 ESPAÑOL Una empresa española fabrica y procesa plásticos de ingeniería para aplicaciones industriales prestando especial atención a la maquinaria de la industria alimentaria La actividad de esta empresa se centra en la transformación de polímeros de alta tecnología: 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. Además, la empresa ofrece un amplio espectro de soluciones de orientación práctica en un extenso abanico de polímeros termoendurecibles o termoplásticos de alto rendimiento.

257

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 ESPAÑOL Título: INNOVADOR SIMULADOR GASTRO-INTESTINAL DINÁMICO Un centro de investigador Español ha desarrollado un sistema de digestión artificial in vitro. El modelo simula las condiciones del tracto intestinal humano permitiendo de esta forma entender perfectamente el proceso de digestión y la absorción de nutrientes durante el tracto digestivo. El método contribuye a la mejora de los procesos de producción de alimentos así como al desarrollo más eficiente de nuevos productos. El centro busca socios para establecer acuerdos de cooperación técnica para evaluar las funcionalidades de ciertos alimentos e ingredientes.

258

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 ESPAÑOL Título: NOVEDOSA TÉCNICA PARA DESINFECCIÓN DE SUPERFICIES BASADA EN OZONO Un instituto de investigación Español ha diseñado un sistema de desinfección 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 desinfección no genera ningún tipo de residuo químico; además, resulta más efectivo y requiere un menor volumen de agua que los procesos convencionales que emplean productos químicos. El centro está interesado en establecer acuerdos comerciales de asistencia técnica con empresas del sector agroalimentario o fabricantes de envases interesados en el uso de ozono como desinfectante.

259

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 ESPAÑOL Título: MAQUINARIA PARA SIMULAR ENVOLTORIOS HECHOS A MANO MEINCA ha desarrollado una nueva máquina para simular envoltorios hechos a manos para productos alimentarios (nougats, caramelos, chocolates,…). Esta tecnología puede instalarse en una cadena de producción o controlarse de forma manual. La máquina puede utilizarse también en otros sectores como la industria jabonera o de fabricación de velas. La máquina ha sido diseñada específicamente para dar a los envoltorios una apariencia idéntica a la de un producto envuelto a mano y ofrecer al mismo tiempo niveles óptimos de productividad. El proceso de la máquina es rápido y totalmente automatizado y alcanza unos de niveles de productividad de 18 unidades por minuto.

260

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 ESPAÑOL Título: DEPÓSITO DISPENSADOR PRESURIZADO MEINCA ha desarrollado una nueva máquina para dosificar piezas con forma rectangular. Esta tecnología permite dispensar piezas rectangulares del mismo tamaño y peso automáticamente, y puede utilizarse para diferentes tipos de productos en forma de pasta: nougats, caramelos, chocolates o alimentos para animales, entre otros.

261

Ref: ES_29014 Technology Offer

Title: ENVIRONMENTALLY FRIENDLY ACTIVE ANTIOXIDANT / ANTIMICROBIAL PACKAGING FOR INCREASING THE FOODSTUFF SHELF-LIFE 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 ESPAÑOL Título: ENVASE ACTIVO ANTIOXIDANTE/ANTIMICROBIANO RESPETUOSO CON EL MEDIO AMBIENTE QUE AUMENTA LA VIDA ÚTIL DE LOS PRODUCTOS ALIMENTARIOS El Grupo de Análisis de Polímeros y Nanomateriales se centra en la identificación y determinación de aditivos poliméricos. Los sistemas de envasado activo interactúan con los alimentos o la cámara de aire existente entre ellos y modifican positivamente las propiedades sensoriales, nutritivas y microbiológicas de los alimentos, dando como resultado una ampliación de la vida útil sin deteriorar su la calidad. El grupo de investigación ha desarrollado tecnologías de envasado activo que permiten ofrecer alimentos de mayor calidad al tiempo que se limita la contaminación ambiental del envase y los problemas asociados con los residuos. Los envases activos permitirán modificar las condiciones de los sistemas de envasado para ampliar la vida útil de los alimentos, mejorar la seguridad o las propiedades sensoriales y presevar además su calidad y valor alimenticio.

262

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 ESPAÑOL Título: EQUIPOS DE REFRIGERACIÓN, CONGELACIÓN, ULTRACONGELACIÓN, PASTEURIZACIÓN Y FERMENTACIÓN. Refrigeración y climatización para el sector agroalimentario, logística y otros procesos industriales relacionados con la química, la metalurgia, etc… Nuestros procesos de ingeniería ofrecen los mejores diseños para adaptarse a sus necesidades sin dejar a un lado la reducción de costes, la optimización del consumo y la producción, 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 técnicos se desplacen.

263

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 Biología 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 ESPAÑOL Título: CONTROL DE CALIDAD DE PRODUCTOS AUTOMÁTICO UTILIZANDO TÉCNICAS DE VISIÓN POR ORDENADOR. Desde su creación en 1977, la Universidad Miguel Hernández ha desarrollado una intensa investigación en las áreas de tecnología agroalimentaria, biotecnología, ciencias medioambientales, etc. En estas áreas, la investigación es principalmente llevada a cabo por dos institutos de investigación (Institución de Biología Molecular y Celular y el Instituto de Bioingeniería) y más de 12 departamentos de investigación de la universidad, ayudando a empresas e instituciones del sector industrial a promover la innovación y la competitividad. En el campo de la inspección visual de imperfecciones superficiales hemos desarrollado un sistema de visión por ordenador que es capaz de detectar, controlar y analizar defectos en la línea de producción. El sistema en cuestión puede ser aplicado directamente al control de calidad de cualquier producto relacionado con la industria agroalimentaria. El sistema puede inspeccionar una gran cantidad de parámetros como el tamaño, color, estado de madurez de las frutas, pequeños defectos, etc.

264

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 Biología 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 Hernández, 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 ESPAÑOL Título: PROCESAMIENTO DE ALIMENTOS DE ORIGEN ANIMAL La Universidad Miguel Hernández ha desarrollado una intensa investigación en las áreas de tecnología agroalimentaria. El departamento de tecnología agroalimentaria, de la universidad, centra sus actividades en las tecnologías de alimentación y producción animal. Las actividades del equipo de investigación están centradas en el desarrollo de nuevos ingredientes, aditivos, alargamiento de la vida útil de los productos, y otros proyectos relacionados con tecnologías de procesos alimentarios.El area de tecnología alimentaria del departamento de tecnología agroalimentaria de la Universidad Miguel Hernández ha estado llevado a cabo proyectos de colaboración con empresas nacionales e internacionales, asesorando y resolviendo problemas reales en los siguientes temas: Mejora de los procesos de producción, química, físico-química, vida útil de los alimentos, seguridad de los alimentos, prebióticos, etc.

265

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 Hernández, 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 ESPAÑOL Título: TECNOLOGÍAS DE CONSERVACIÓN NO CONTAMINANTES PARA MANTENER O AUMENTAR LAS PROPIEDADES ANTIOXIDANTES Y FUNCIONALES DE CIRUELAS Y CEREZAS. Hoy en día estamos en medio de un desafío que está cambiando el concepto de alimento y nuestra manera de comer. Además 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 después de la cosecha, durante el almacenamiento y en la comercialización, viéndose esta reducción afectada por el procesamiento y el almacenamiento. La tecnología propuesta está centrada en el uso de herramientas post-cosecha no contaminantes (recubrimientos comestibles, infiltración de compuestos naturales con actividad anti-envejecimiento, etc) para lograr que estas frutas lleguen al consumidor con unos altos niveles de compuestos antioxidantes.

266

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 ESPAÑOL Título: SISTEMA DE AUTOMATIZACIÓN MULTIPLATAFORMA CON CONTROL DE LOTES Y MES (SISTEMA DE EJECUCIÓN DE PRODUCCIÓN) INCORPORADOS. Empresa con cerca de 25 años de experiencia en la automatización de diversos aspectos de los sectores de la alimentación, las bebidas y la cerveza. Ofrecemos conocimientos y experiencia para cualquier tipo de proyecto de automatización. Nuestro sistema de automatización multiplataforma Plani iT permite trabajar con los principales sistemas de hardware de sistemas de automatización del mercado y utiliza nuestro principio consistente en “parametrizar en lugar de programar”. Se utilizan categorías de automatización para una integración y un desarrollo más sencillos de sistemas de automatización completos, que pueden conectarse con los departamentos de gestión de las empresas para integrar sus sistemas logísticos con las plantas de producción.

267

Ref: ES_29161 Technology Offer

Title: TURNKEY PROJECTS IN THE VARIOUS AGRO-FOOD SECTORS. Ramón Vizcaíno 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 Ramón Vizcaíno 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 ESPAÑOL Título: PROYECTOS LISTOS PARA SU UTILIZACIÓN EN VARIOS SECTORES AGROALIMENTARIOS. Ramón Vizcaíno es una empresa pionera y líder en España en el desarrollo, la fabricación y la instalación 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 lácteros, bebidas y pescados), logístico e industrial. Sector cárnico , sector frutícola y de las verduras , sector lácteo , sector de las bebidas, sector pesquero.

268

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 ESPAÑOL Título: UNA REVOLUCIONARIA TECNOLOGÍA DE CONGELACIÓN PARA PRODUCTOS ALIMENTARIOS. Al permitir el movimiento de las moléculas durante el proceso de congelación se limita la formación de cristales de hielo, y en un momento determinado el producto ultra refrigerado se congela en un único momento (al contrario de lo que sucede con la congelación gradual prolongada, que puede suscitar la formación de grandes cristales de hielo y dañar las células). Al minimizar el tamaño de los cristales de hielo, el CAS garantiza la conservación de la delicada estructura de las células. 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.

269

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 ESPAÑOL Título: NUEVO TRATAMIENTO TÉRMICO INDUSTRIAL PARA PRODUCTOS ALIMENTARIOS SÓLIDOS FRÁGILES Y SENSIBLES. REVTECH es una PYME de innovación francesa especializada en el diseño, la comercialización y la fabricación de sistemas de tratamiento térmico 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 esterilización, tostado y torrefacción. REVTECH dispone de una unidad piloto totalmente equipada para la realización de trabajos experimentales, de desarrollo, de validación e incluso de producción a escala industrial. Varios de los parámetros de la máquina pueden configurarse en función del producto, a saber: perfil de temperatura, tiempo de residencia y atmósfera.

270

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 Turrón . 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 Turrón . Potential partners are sought to selling this new technology and/or improving it through R&D projects. PERFIL EN ESPAÑOL Título: NUEVO PROCESO CONTINUO PARA LA FABRICACIÓN, DOSIFICACIÓN Y ENVASADO DE TURRONES DE JIJONA. Todos los miembros del grupo de investigación responsable de esta nueva tecnología forman parte del Departamento de Ingeniería Química de la Universidad de Alicante. La universidad española ha desarrollado un nuevo proceso continuo para la fabricación, dosificación y envasado de turrones de Jijona. El proceso de elaboración consiste en un método tradicional y discontinuo que implica un alto grado de intervención humana. Los investigadores del proyecto han desarrollado un prototipo para la fabricación continua de turrón de Jijona. Se buscan posible socios para la venta de esta nueva tecnología y/o su mejora mediante proyectos de I+D.

271

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 ºC 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 ESPAÑOL Título: 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 pequeño 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.

272

Ref: ES_29348 Technology Offer

Title: QUICK COOKING CHICKPEA (CICER ARIETINUM) MANUFACTURING TECHNOLOGY ESPAÑOLA DE I+D, SA has close than 20 year´s 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. Española 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 ESPAÑOL Título: GARBANZOS DE COCCIÓN RÁPIDA Española de I+D, SA tiene cerca de 20 años de experiencia en I+D, en transferencia de tecnología, en centros de fabricación así como en la consultoría técnica dentro de campo de la panadería, las pizzas, los pasteles, la comida rápida y el catering, el arroz, así como en los subproductos y productos a base de arroz. Su principal objetivo es “desarrollar alimentos más sanos y convenientes, así como comercializar la tecnología productiva desarrollada por la empresa”. Española de I+D ha desarrollado la tecnología necesaria y una planta de procesado para producir garbanzos de cocción rápida (cicer arietinum) que están listos tras 15 minutos en agua hirviendo (de 4 a 6 veces más rápido que los garbanzos tradicionales).

273

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 ESPAÑOL Título: TECNOLOGÍA MICROONDAS PARA EL CONTROL DE PLAGAS Y SECADO DE LOS PRODUCTOS AGROALIMENTARIOS. PYME italiana con 20 años de experiencia en el campo de la aplicación de las energías electromagnéticas ha desarrollado una novedosa tecnología utilizando microondas para el control de plagas y secado de los productos agrícolas y alimentarios (arroz, cereales, dátiles, legumbres,etc... ). Esto es una alternativa ecológica a la utilización de los métodos químicos utilizados actualmente que son menos seguros y contaminantes. La empresa está interesada en alcanzar acuerdos comerciales con asistencia técnica con empresas del sector agroalimentario.

274

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 ESPAÑOL Título: PROCESOS CON MICROONDAS Sairem Iberica es una compañía de ingeniería dedicada a realizar aplicaciones industriales relacionadas con las microondas. Nuestra empresa diseña y fabrica maquinaria para distintos procesos relacionados con la alimentación tales como secado, cocción, descongelación, esterilización, etc. También tenemos la capacidad para diseñar maquinarias especiales para procesos especiales en función de las especificaciones. Las principales ventajas de las microondas son una menor agresión sobre los productos, alta eficiencia, menos tiempo de procesado, mayor capacidad, etc.

275

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 ESPAÑOL Título: AMPLIA VARIEDAD DE PRODUCCIÓN EN UN METRO CUADRADO Tecfood Life Quality Systems, S.L. es una compañía fundada en 1978 en Bolonia que se ocupa del diseño, construcción y comercialización de equipos para procesos alimentarios. La tecnología presentada permite: cocción al vapor, cocción al vacío, picar, amasar, mezclar, homogeneirzar, esterilizar, pasteurizar, mantener la temperatura constante durante un determinado tiempo, etc. Además el equipo se puede utilizar como batidora, recipiente para preparar confitería, etc. Además, este multifunción permite memorizar hasta 50 recetas y cocinar bajo presión "en cuba".

276

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 ESPAÑOL Título: PRODUCCIÓN, ENVASADO Y COMERCIALIZACIÓN DE SALSAS, Y MERMELADAS ENVASE PLÁSTICO TAPON ANTIGOTEO. Jumel Alimentaria S. A., experimenta en sus productos la influencia adversa que tienen los factores tales como (luz, calor, temperaturas, oxidación, ataque microbiológico, etc.) que afectan en la calidad y vida útil de los mismos. Jumel Alimentaria ha diseñado utilizar un tipo de envase que no tenga estos inconvenientes. La empresa utiliza la tecnología de COCCIÓN (Cooling Vacuum), y Enfriamiento a vacío para la fabricación de sus productos, puesto que esta técnica cumple las siguientes exigencias (menos agresiva con el alimento, menor consumo energético, menor riesgo de crecimiento microbiológico inherente al alimento, etc.) y puede llegar a paliar con éxito muchas de las limitaciones encontradas con las técnicas convencionales.

277

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 ESPAÑOL Título: DETECTOR ELECTROÓPTICO EN LÍNEA DE SEMILLAS PARA ALIMENTOS CON SEMILLA. INGENIA es una empresa creada en 2007 y dedicada al diseño y fabricación de maquinaria especial y líneas de producción para el sector alimentario. En la actualidad, INGENIA trabaja en un detector de semillas mediante un sistema electroóptico para productos con semilla. Esta herramienta es especialmente recomendable para detectar fragmentos de semillas no visibles en alimentos, en especial aquellos destinados a niños. El proceso se desarrolla de forma dinámica y no interfiere en la productividad.

278

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 ESPAÑOL Título: DOSIFICADORAS VOLUMÉTRICAS PARA PRODUCTOS LÍQUIDOS Y DENSOS La empresa española Unifiller, tiene su sede en la ciudad canadiense de vancouver, se dedica a la fabricación y distribución de dosificadoras volumétricas. Su principal ventaja es la rapidez de dosificación sin variar los volúmenes 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.

279

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 ESPAÑOL Título: USO DEL ALMACENAMIENTO REFRIGERADO, ATMÓSFERAS CONTROLADAS Y MODIFICADAS Y DE TRATAMIENTOS INNOVADORES (LUZ UV-C, OZONO, CHOQUES TÉRMICOS, ETC.) PARA LA PRESERVACIÓN DE FRUTAS Y HORTALIZAS. Descripción de la tecnología: experiencia acerca de la manipulación y el almacenamiento postcosecha de frutas y hortalizas enteros y mínimamente procesados. Incremento de la vida en estante. Beneficios: Se mejora el valor añadido de los productos. Se desarrolla y aplica una nueva tecnología. Aspectos innovadores: la tecnología 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.

280

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 ESPAÑOL Título: ENVASES Y PELÍCULAS PLÁSTICAS PARA PRODUCTOS AGROALIMENTARIOS El Grupo de Postrecolección y Refrigeración (GPR) investiga la tecnología necesaria para proporcionar un envasado correcto. Una vez cuantificadas las variables diseñamos el envasado correcto del producto agroalimentario en una atmósfera modificada que permite extender la vida útil del mismo proporcionando una óptima calidad. Esta oferta tecnológica se centra en la puesta a punto de las siguientes técnicas: 1) Estudio de la permeabilidad e idoneidad de polímeros plásticos para su aplicación en la técnica de envasado en atmósfera modificada. 2) Desarrollo tecnológico de un sistema integral de envase-embalaje y de conservación y envases mixtos para frutas y hortalizas frescas enteras. 3) Nuevas tecnologías de conservación en envases plásticos y atmósferas modificadas para productos agrarios. Empleo de gases de envasado como ozono, etc.

281

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 ESPAÑOL Título: PRODUCTOS MÍNIMAMENTE PROCESADOS EN FRESCO Esta oferta tecnológica se centra en la implantación a escala industrial de las técnicas necesarias para presentar frutas y hortalizas como productos mínimamente procesados en fresco: Estudio de la adaptación de las mejores variedades. Búsqueda de nuevos desinfectantes, Innovaciones tecnológicas en la desinfección del procesado mínimo en fresco, nuevas técnicas de envasado y conservación de productos procesados en fresco,etc.

282

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 ESPAÑOL Título: INNOVACIONES EN LA POSTRECOLECCIÓN DE FRUTAS Y HORTALIZAS Esta oferta tecnológica se centra en el siguiente ámbito: 1) Desarrollo y aplicación de nuevas tecnologías de conservación frigorífica de fruta de hueso incluyendo atmósferas controladas y modificadas. 2) Estudio de la maduración y de nuevas técnicas de conservación de uva de mesa para prolongar el periodo de comercialización en fresco. 3) Desarrollo de nuevos tratamientos modulados postcosecha, térmicos y gaseosos, para mejorar la calidad comercial de cítricos y tomate. 4) Calidad postcosecha de cultivos sin suelo en invernadero y cultivos de producción integrada, orgánica y biológica. 5) Tratamientos postrecolección con inhibidores de la acción del etileno (1-MCP). 6) Tecnología de maduración acelerada de frutos y técnicas de desverdización.

283

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 ESPAÑOL Título: ENVASADO ACTIVO E INTELIGENTE DE ALIMENTOS Y BEBIDAS Descripción de la tecnología: Desarrollo de sistemas de envasado activo e inteligente de alimentos y bebidas, con especial experiencia en productos cárnicos, zumos y bebidas alcohólicas y no alcohólicas. Beneficios: Se mejora la calidad del producto, se extiende su vida útil, y se desarrolla una funcionalidad con valor añadido en el envase primario o secundario.Aspectos innovadores: Los envases innovadores, con carácter activo y/o con características de envase inteligente, pueden ser claves en la diferenciación de marcas y de empresas, logrando la consolidación y la ampliación de los mercados.Principales ventajas: Los productos pueden tener un valor añadido muy importante con la incorporación de estas tecnologías innovadoras de envasado.

284

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. 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 ESPAÑOL Título: TÉCNICAS Y METODOLOGÍAS PARA PRODUCTOS CORTADOS FRESCOS. TECNOVA es el Centro Tecnológico de la Industria Auxiliar de Agricultura. Entre los servicios que son diferentes Managemet Innovación, I + D, agronomía y análisis de la seguridad alimentaria. Asisstance tecnológico de los productos frescos cortados, listos para comer los alimentos a la transformación industrial. Los productos nutracéuticos. Tecnologías de análisis no destructivos (Cerca de la espectroscopia de infrarrojos). Diseño de procesos de producción y laboratorios para la industria alimentaria (llave en mano). El centro Tecnológico tecnova está interesado en trabajar con productos cortados frescos y diferentes técnicas de conservación aplicada al procesamiento de alimentos.

285

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 ESPAÑOL Título: RECUBRIMIENTOS COMESTIBLES PARA ENVASES ALIMENTARIOS. Leitat es un centro tecnológico especializado en nuevos materiales y tecnologías de producción. El departamento de I+D de LEITAT cuenta con una amplia experiencia en el desarrollo de nuevos recubrimientos a partir de tecnologías de plasma y nanotecnología. Algunos ejemplos de estas aplicaciones de interés para el sector del envasado alimentario son: polimerización de hexametildisiloxano en plasma, recubrimientos de TiO2, nanoarcillas funcionalizadas (que se introducen en el proceso de extrusión para conseguir propiedades protectoras, nanopartículas de plata) y ciclodextrinas.

286

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 ESPAÑOL Título: OFERTA TECNOLÓGICA DE IRAPA El Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA) es una organización que tiene como objetivo contribuir a la modernización de los sectores agrario, pesquero y alimentario, así como a la mejora de su competitividad a través de la investigación, el desarrollo, la transferencia de tecnología y la formación. El Instituto está estrechamente relacionado con varias áreas tal y como se muestra a continuación. - Protección de cultivos - Cultivos biotecnológicos - Producción orgánica y recursos naturales - Cría de peces de mar y recursos pesqueros. - Tecnología agroalimentaria e industria post-cosecha.

287

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 ESPAÑOL Título: 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 características del producto fresco recién cocinado.

288

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 TECNOLOGÍA 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 TECNOLOGÍA 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 TECNOLOGÍA 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 ESPAÑOL Título: DESARROLLO, PROTECCIÓN Y TRANSFERENCIA TECNOLÓGICA DE IV Y V GAMA PARA EMPRESAS DEL SECTOR AGROALIMENTARIA OLUS TECNOLOGÍA desarrolla, protege y transfiere tecnología 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 TECNOLOGÍA asume el riesgo económico del I+D+i de la empresa agroalimentaria sin generar más costes para esta que los derivados de la transferencia de la tecnología desarrollada.

289

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 ESPAÑOL Título: SOLUCIONES INNOVADORES PARA LA INDUSTRIA DEL PROCESAMIENTO DE PESCADO Elaborados Industriales Meditec, S.L. es una empresa dedicada al diseño y fabricación de líneas de producción y maquinaria especial en las siguientes áreas de alimentación: Panadería, carne, verduras frescas, verduras congeladas, bocadillos y aperitivos, pescado procesado, especialmente cefalópodos, alimentos de cuarta gama y afines. La compañía está desarrollando varios dispositivos innovadores para la industria del pescado, entre otros: - Nuevo mecanismo automático para conseguir anillos de calamar totalmente redondos. - Cortadora de pescado congelado. - Etc.

290

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 ESPAÑOL Título: MÉTODO PARA OBTENER LÍQUIDOS CONCENTRADOS CONGELADOS. El Consejo Superior de Investigaciones Científicas, CSIC, es la organización pública de investigación más importante de España. Este organismo de investigación español ha desarrollado un nuevo método para obtener líquidos concentrados congelados. La temperatura de trabajo de este método puede ser superior al punto de congelación del líquido concentrado. Además, los cristales de hielo formados se distribuyen homogéneamente por todo el producto. El Consejo busca socios industriales para suscribir un acuerdo de explotación.

291

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 start-up 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 ESPAÑOL Título: TECNOLOGÍA PARA LA PRODUCCIÓN DE BOTELLAS BIODEGRADABLES Pyme polaca ofrece una tecnología para la producción de botellas biodegradables. La línea desarrollada ofrece la posibilidad de fabricar un molde de la botella de plástico biodegradable (PLA). La máquina ofrecida para la producción de botellas biodegradables es (en términos constructivos) similar a los equipos de producción de botellas PET.

292

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 freshly-made 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 ESPAÑOL Título: NUEVO PURÉ DE PATATAS CONGELADO. El Consejo Superior de Investigaciones Científicas, CSIC, es la organización pública de investigación más importante de España. Este organismo de investigación español ha desarrollado un nuevo puré de patatas congelado (y un procedimiento para su obtención) que puede descongelarse en el microondas y prepararse rápidamente, con lo que se evitan las complicaciones de la elaboración convencional. El producto final presenta una calidad organoléptica óptima y su comportamiento reológico es idéntico al del puré recién hecho. Innovaciones y ventajas: • Un producto de gran calidad y estabilidad con distintas aplicaciones culinarias. • Ahorro en el tiempo de preparación, en comparación con el método de elaboración convencional. • Perfecto para consumidores particulares y servicios de catering.

293

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 ESPAÑOL Título: NUEVAS ENZIMAS NATURALES ACTIVAS EN FRÍO. El Consejo Superior de Investigaciones Científicas, CSIC, es la organización pública de investigación más importante de España. Este organismo de investigación español ha desarrollado una nueva quitinasa natural y una nueva glucanasa biológicamente activas a bajas temperaturas y con un rango de pH muy amplio. Estas nuevas proteínas cuentan con una alta capacidad de crioprotección que permite mantener la actividad de las proteínas sensibles a la temperatura. Las posibles aplicaciones de estas proteínas se enmarcan dentro de los sectores alimentario, médico, farmacéutico y químico.

294

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 ESPAÑOL Título: TECNOLOGÍA PARA LA PRODUCCIÓN DE “ARABIAN ROLL”. B.T.I. es una pequeña 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 disposición un pequeño laboratorio donde realizamos nuestras investigaciones y experimentos. La PYME polaca ha desarrollado una tecnología capaz de elaborar un tipo de pan especial para la industria alimentaria (en especial para el sector gastronómico). El resultado es un rollo, sin el interior. Estas cualidades del pan desarrollado permiten ser utilizado en el sector gastronómico, en kebab y ventas de hamburguesas, etc. La oferta incluye la venta de los equipos así como el know –how necesario para la producción de “Arabian Roll”.

295

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 hydro-alcoholic 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 ESPAÑOL Título: DISPOSITIVO PARA LA DESADIFICACIÓN DE BEBIDAS HIDROALCOHÓLICAS. El CSIC de investigación español ha desarrollado un dispositivo para reducir la acidez volátil de soluciones hidroalcohólicas como el vino y la sidra en el sector alimentario. El dispositivo descrito aplica un proceso de diálisis a través de una membrana que reduce selectivamente el contenido de ácido acético y de acetato de etilo en un breve periodo de tiempo sin aplicar gradientes (presión) que puedan estar prohibidos por la legislación aplicable. El Consejo busca empresas interesadas en fabricar y comercializar el prototipo.

296

Ref: PL_29490 Technology Offer

Title: TECHNOLOGY OF PRODUCTION SALADS WITH PROLONGED SHELF-LIFE 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 know-how and technical cooperation in the range of production. PERFIL EN ESPAÑOL Título: TECNOLOGÍA PARA LA PRODUCCIÓN DE ENSALADAS CON UN MAYOR TIEMPO DE VIDA Food Product Development es una pequeña empresa privada polaca situada en Poznan. La empresa está especializada en la realización de pequeñas y medianas líneas de producción, fabricación, como de frutas y verduras. La empresa polaca opera en el sector alimentario, enfocado en el sector de frutas y hortalizas, ha elaborado una tecnología para la producción de ensaladas con un tiempo de vida mayor. Las principales ventajas de la propuesta presentada están vinculadas con el mantenimiento de la alta calidad de los productos con mayor tiempo de vida útil. La empresa está buscando socios interesados en introducir la tecnología en la empresa.

297

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 sub-products. 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 ESPAÑOL Título: ELIMINACIÓN DE COMPUESTOS DE OLOR NO DESEADOS EN ADITIVOS ENOLÓGICOS. El CESIC ha desarrollado un método para desodorizar compuestos de olor no deseados generados por aditivos enológicos (compuestos de levaduras inactivas) en el vino mediante una tecnología supercrítica de extracción de CO2.

298

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 ESPAÑOL Título: MÉTODOS INNOVADORES PARA LA REDUCCIÓN DEL PH DE LOS ALIMENTOS Las tecnologías propuestas son unos métodos innovadores para reducir el PH de los alimentos hasta el límite de seguridad para inhibir los microorganismos y las esporas de crecimiento. En concreto, se propone un tratamiento de deshidratación y acidificación y un método para reducir el PH de los peces reduciendo el sabor agrio. Esta tecnología se puede aplicar a la industrias de deshidratación de verduras como tomates, alcachofas, etc. así como a la industria del pescado.

299

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 ESPAÑOL Título: EQUIPOS DE CERRADORAS Y LLENADOTAS DE LATAS PARA ALIMENTACIÓN Somos una empresa dedicada a la fabricación, reconstrucción y mantenimiento de cerradoras de envases metálicos así como llenadotas de todo tipo: Pistón, Vacío, Telescópicas, 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 hermético de la conserva así como por los fabricantes de envases. También fabricamos todo tipo de repuestos y accesorios, tanto de nuestra propia marca como para otras.

300

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 ESPAÑOL Título: MÁQUINA PARA CORTAR LOMO CON PESOS FIJOS. JMP Ingenieros S.L. se sitúa a la vanguardia de las empresas industriales españolas. La gran experiencia de la empresa en el desarrollo de proyectos de investigación y desarrollo tecnológico se refleja en su participación en numerosos programas de I+D+I tanto españoles como europeos, muchos ha tenido el honor de dirigir. En lo que respecta a la innovación tecnológica, la colaboración con otras empresas es la piedra angular de la filosofía de JMP. La máquina cortar lomo con pesos fijos incorpora sensores láser que calculan la geometría de la pieza en tiempo real y, mediante un proceso de extrapolación, permite cortar a un ritmo rápido secciones de lomo con el peso exacto que las empresas cárnicas deban de suministrar a las grandes cadenas de supermercados.

301

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.

302

Ref: IT_29529 Technology Offer

Title: FOOD AND PHARMACEUTICAL PACKAGING: TRANSPARENT GAS-VAPOUR 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 12-micron 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).

303

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 nano-composite 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

304

Ref: ES_29559 Technology Offer

Title: 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). 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 ESPAÑOL Título: PLANTA PILOTO PARA LA OPTIMIZACIÓN DE TRATAMIENTOS TÉRMICOS MEDIANTE LA MEJORA DE LAS CUALIDADES ORGANOLÉPTICAS DE LOS PRODUCTOS (COMIDAS PRECOCINADAS Y ALIMENTOS ENLATADOS). AMPLIA EXPERIENCIA EN EL DISEÑO DE TRATAMIENTOS TÉRMICOS A ALTAS Y BAJAS TEMPERA AIDIA es la asociación de I+D encargada de la gestión de CITA-La Rioja (España), un centro de investigación del sector agroalimentario. Las principales líneas de investigación de la asociación son: CITA cuenta con un autoclave que le permite aplicar el mejor tratamiento térmico para conservar la calidad de los productos. Este dispositivo permite aplicar distintos tratamientos mejorando la transferencia de calor, a saber: por rotación, por tratamiento estático, por inmersión en agua, por rociado de vapor de agua, etc.

305

Ref: ES_27264 Technology Request

Title: AUTOMATED SYSTEM FOR GUIDING AND POSITIONING FRUITS The Spanish company which requests this technology is a big producer of processed fruit and leader in product development in aseptic and canned. Its main products are strawberry pear, peach and apricot. The Spanish company which requests this technology is a big producer of processed fruit and leader in product development in aseptic and canned. Its main products are strawberry pear, peach and apricot. 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 ESPAÑOL Título: SISTEMA AUTOMATIZADO DE ORIENTACIÓN Y POSICIONAMIENTO DE LAS FRUTAS La empresa española que demanda esta tecnología es una de las mayores productoras de fruta procesada y es líder en el desarrollo de productos en aséptico y en conserva. Sus principales productos son las fresas, albaricoque, melocotón y pera. La empresa está interesada en adquirir un sistema automatizado de orientación y posicionamiento de las frutas a fin de que ésta pueda ser cortada y deshuesada automáticamente. El sistema ha de ser capaz de identificar la orientación inicial del fruto y corregirla para un adecuado procesado. Actualmente este procedimiento se lleva a cabo de forma manual, por lo que se conseguiría un ahorro de mano de obra y evitaría además la fatiga del personal.

306

Ref: ES_27316 Technology Request

Title: EQUIPMENT TO GLAZE FRUIT BY CRYOPROTECTANTS. The Spanish company which requests this technology is a big producer of processed fruit and leader in product development in aseptic and canned. Its main products are strawberry pear, peach and apricot. The Spanish company which requests this technology is a big producer of processed fruit and leader in product development in aseptic and canned. Its main products are strawberry pear, peach and apricot. 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 ESPAÑOL Título: EQUIPO PARA GLASEAR FRUTA MEDIANTE CRIOPROTECTORES La empresa española que demanda esta tecnología es una de las mayores productoras de fruta procesada y es líder en el desarrollo de productos en aséptico y en conserva. Sus principales productos son las fresas, albaricoque, melocotón y pera elaborados. La empresa está interesada en adquirir una tecnología que permita glasear la fruta mediante crioprotectores. Esta tecnología permitirá proteger a la fruta de de fenómenos como la exudación y se conseguirá además preservar mejor propiedades como la textura.

307

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 ESPAÑOL Título: DESARROLLO DE POLÍMEROS NANOCOMPUESTOS DE ALTA BARRERA. Instituto Tecnológico español centrado en la investigación de plásticos y polímeros, principalmente en el área de plásticos para alimentación tiene su actividad principal en la investigación y desarrollo de nuevos productos en el área de plásticos y polímeros. Pueden desarrollar tecnologías de film soplado de alta barrera para envasado dependiendo de las necesidades del cliente. Con esta tecnología, las empresas pueden adquirir ventaja en el área de envasado de alimentación.Están buscando un socio para que pruebe los desarrollos actuales hechos en el centro tecnológico y devuelva los resultados para mejorar la tecnología. Podrán obtener ventajas en los acuerdos por el uso de esta tecnología.

308

Ref: ES_27699 Technology Request

Title: NEW STERILIZATION SYSTEM OF GROUND ÁPICES 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 100ºC (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 ESPAÑOL Título: NUEVO SISTEMA DE ESTERILIZACIÓN DE ESPECIAS MOLIDAS La empresa española que demanda esta tecnología es una importante empresa productora de especias, salsas y condimentos. Actualmente, la esterilización de especias molidas como el pimentón se hace mediante vapor, pero este proceso altera el producto, aportándole humedad y cambiando su aspecto. Cuando se somete al pimentón a una temperatura de 100ºC (como la que soporta durante la esterilización por vapor) el color analítico disminuye en torno a un 10 y un 15%. Además, este proceso afecta al color natural del pimentón, volviéndolo más marrón y añadiéndole un aroma de torrado. La empresa está buscando un sistema alternativo a éste que permita conservar las propiedades organolépticas de las especias después del proceso de esterilización. Además el sistema debe ser diferente a la irradiación y al óxido de etileno ya que estos sistemas no le resultan interesantes.

309

Ref: ES_27736 Technology Request

Title: NEW STERILIZATION SYSTEM OF PAPRIKA AND OTHER GROUND ÁPICES 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 100ºC (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 ESPAÑOL Título: NUEVO SISTEMA DE ESTERILIZACIÓN DE ESPECIAS MOLIDAS La empresa española que demanda esta tecnología es una importante empresa productora de especias, salsas y condimentos. Actualmente, la esterilización de especias molidas como el pimentón se hace mediante vapor, pero este proceso altera el producto, aportándole humedad y cambiando su aspecto. Cuando se somete al pimentón a una temperatura de 100ºC (como la que soporta durante la esterilización por vapor) el color analítico disminuye en torno a un 10 y un 15%. Además, este proceso afecta al color natural del pimentón, volviéndolo más marrón y añadiéndole un aroma de torrado. La empresa está buscando un sistema alternativo a éste que permita conservar las propiedades organolépticas de las especias después del proceso de esterilización. Además el sistema debe ser diferente a la irradiación y al óxido de etileno ya que estos sistemas no le resultan interesantes.

310

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 ESPAÑOL Título: MAQUINARIA PARA PROCESOS INDUSTRIALES RELACIONADOS CON LA ALIMENTACIÓN (TERMOSELLADORAS, TERMOCONFORMADORAS, LLENADO ASÉPTICO, PESADORAS MULTICABEZAL, ETC.) Empresa dedicada a la fabricación de maquinaria para procesos industriales relacionados con la alimentación busca fabricantes similares en España y otros países para completar nuestra línea de producción 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 aséptico.

311

Ref: ES_27809 Technology Request

Title: NEW STERILIZATION SYSTEM OF PÁPRIKA 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 100ºC (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 ESPAÑOL Título: NUEVO SISTEMA DE ESTERILIZACIÓN DE PIMENTÓN La empresa española que demanda esta tecnología es una importante empresa productora de pimentón.Actualmente, la esterilización de especias molidas como el pimentón se hace mediante vapor, pero este proceso altera el producto, aportándole humedad y cambiando su aspecto. Cuando se somete al pimentón a una temperatura de 100ºC (como la que soporta durante la esterilización por vapor) el color analítico disminuye en torno a un 10 y un 15%. Además, este proceso afecta al color natural del pimentón, volviéndolo más marrón y añadiéndole un aroma de producto tostado. La empresa está buscando un sistema alternativo a éste que permita conservar las propiedades organolépticas de las especias después del proceso de esterilización. Además el sistema debe ser diferente a la irradiación y al óxido de etileno ya que estos sistemas no son interesantes para la empresa.

312

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 ESPAÑOL Título: FILM PLÁSTICO QUE AUMENTE LA DURABILIDAD DE LOS PRODUCTOS DE 4ª GAMA La empresa española que demanda esta tecnología es una importante compañía dedicada al cultivo, empaquetado, acondicionado, envasado y venta de lechugas, tomates, pepinos y cebollas y comercializadora de ensaladas de 4ª gama. La empresa demanda esta tecnología con el fin de conservar los productos un mayor periodo de tiempo. El film ha de conservar las propiedades organolépticas y aumentar la durabilidad del producto. A su vez, ha de conservar la calidad nutritiva de los alimentos así como su frescura y calidad.

313

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 ESPAÑOL Título: TRATAMIENTO FINAL DE CONSERVACIÓN PARA TARROS DE CRISTAL La empresa española que demanda esta tecnología es una importante compañía dedicada al cultivo, empaquetado, acondicionado, envasado y venta de lechugas, tomates, pepinos y cebollas y comercializadora de ensaladas de 4ª gama. La empresa busca un tratamiento final alternativo a la pasteurización para la conservación de cebolla, espinaca y lechuga pochada en tarros de cristal.

314

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 ESPAÑOL Título: MODIFICACIÓN DE MAQUINARIA PARA ENVASES PLÁSTICOS. La empresa que demanda esta tecnología, Autorema, es una importante compañía de maquinaria para la industria alimentaria en España. Su maquinaria sólo está preparada para envases de lata (hojalata). Con la finalidad de ajustar su maquinaria a los envases plásticos, la empresa está buscando un socio capaz de solucionar esta demanda.

315

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 ESPAÑOL Título: INSTALACIONES PARA EL TRANSPORTE DE ENVASES METÁLICOS PARA LA INDUSTRIA ALIMENTARIA Autorema es una empresa de ingeniería mecánica aplicada al transporte de todo tipo de envases, desarrollo de proyectos integrales para la instalación de nuevas plantas completas “llave en mano” en todo el mundo, así como la automatización de procesos de alta producción y su control de calidad a través de la incorporación de tecnologías avanzadas como es el campo de la visión artificial. Autorema ofrece una amplia gama de maquinaria e instalaciones de producción para la industria alimentaria.

316

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 ESPAÑOL Título: DESARROLLO DE TECNOLOGÍA DE MAGNETISMO Autorema es una empresa de ingeniería mecánica aplicada al transporte de todo tipo de envases, desarrollo de proyectos integrales para la instalación de nuevas plantas completas “llave en mano” en todo el mundo, así como la automatización de procesos de alta producción y su control de calidad a través de la incorporación de tecnologías avanzadas como es el campo de la visión artificial. La empresa está interesada en contactar con empresas que desarrollen tecnología referente al magnetismo para incorporarla a su maquinaria y a sus procesos.

317

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 ESPAÑOL Título: DESARROLLO DE TECNOLOGÍA DE INDUCCIÓN ELÉCTRICA Autorema es una empresa de ingeniería mecánica aplicada al transporte de todo tipo de envases, desarrollo de proyectos integrales para la instalación de nuevas plantas completas “llave en mano” en todo el mundo, así como la automatización de procesos de alta producción y su control de calidad a través de la incorporación de tecnologías avanzadas como es el campo de la visión artificial. La empresa está interesada en contactar con empresas que desarrollen tecnología referente a la inducción eléctrica para incorporarla a su maquinaria y a sus procesos.

318

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 ESPAÑOL Título: NUEVO SISTEMA DE ENVASADO La empresa española que demanda esta tecnología es una empresa productora de zumos. Está buscando un nuevo método para envasar sus productos que mantengan la calidad y el contenido nutricional del alimento.

319

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 ESPAÑOL Título: ENVASES DE PET PARA EL ENVASADO DE ZUMOS La empresa que demanda esta tecnología es uno de los mayores productores de zumos de España, manteniéndose fiel durante años 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 cartón. La empresa busca incorporar a sus procesos envases activos para zumos. La empresa demanda soluciones innovadoras para el envasado de sus productos, en concreto está buscando nuevos envases de PET con un bajo coste.

320

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 ESPAÑOL Título: OBTENCIÓN DE ZUMOS CÍTRICOS PASTERIZADOS REFRIGERADOS CON CALIDAD SENSORIAL SIMILAR A LA DE ZUMOS RECIÉN EXPRIMIDOS La empresa que demanda esta tecnología es uno de los mayores productores de zumos de España, manteniéndose fiel durante años 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 está buscando un procedimiento para obtener zumos cítricos pasterizados refrigerados con calidad sensorial similar a la de los zumos recién exprimidos.

321

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 ESPAÑOL Título: ESTERILIZACIÓN DE PRODUCTOS MEDIANTE DIÓXIDO DE CARBONO SUPERCRÍTICO La empresa que demanda esta tecnología es uno de los mayores productores de zumos de España, manteniéndose fiel durante años 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 está buscando una tecnología que le permita la esterilización de productos termolábiles mediante dióxido de carbono supercrítico.

322

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 shelf-life by means of modified atmosphere, aseptic packaged or antimicrobial additives. PERFIL EN ESPAÑOL Título: CONSERVACIÓN Y ALARGAMIENTO DE LA VIDA ÚTIL DE LOS ALIMENTOS La empresa que demanda esta tecnología es uno de los mayores productores de zumos de España, manteniéndose fiel durante años 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 está buscando nuevas técnicas de conservación y alargamiento de la vida útil de los alimentos ya sea mediante envasado aséptico, atmósfera modificada o aditivos antimicrobianos.

323

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 ESPAÑOL Título: FILMS BIODEGRADABLES PARA ENVASES EN CONTACTO DIRECTO CON LOS ALIMENTOS ACEITOSOS Grefusa es una de las principales empresas en el área de producción y distribución de Snacks, patatas fritas y frutos secos. Sus productos están disponibles en todos los principales canales de distribución en España e internacionalmente, están disponibles en Europa, América, África y Asia. Nuestro exclusivo desarrollo tecnológico en la producción y envasado marca la diferencia entre Grefusa y el resto de sus competidores. Algunas de sus marcas más conocidas son Snatt, Mistercorn, Mix 5, El Piponazo, Pipa G y Gublins. Grefusa es una referencia tecnológica mundial en el sector alimentario. La amplia experiencia en la producción de snacks, junto con una continua inversión en I+D y comunicación, da como resultado una amplia gama de productos adaptados a las tendencias del mercado. La empresa demanda un film biodegradable para las máquinas de envasado vertical. Este film debe tener un OTR = 100 cc/m2*día y un MVTR= 1 gr. /m2 * día.

324

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 ESPAÑOL Título: TECNOLOGÍA DE INSPECCIÓN INNOVADORA Diseño y fabricación de máquinas de inspección por rayos X para líneas de producción alimentaria: detección de materiales extrañas. Partiendo de nuestra amplia experiencia en el diseño y la fabricación de máquinas de inspección por rayos X buscamos otras tecnologías 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 distribución.

325

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 ESPAÑOL Título: ENVASE O FILM QUE APORTE CONSERVANTES Y ANTIOXIDANTES AL PRODUCTO La empresa española que demanda esta tecnología es una importante productora de postres artesanales de membrillo y otras frutas. En los envases actuales, las moléculas del plástico migran hacia el producto con el paso del tiempo degenerándose el envase. La empresa pretende aprovechar este fenómeno para aportar progresivamente conservantes y antioxidantes al producto de manera que se pueda alargar la vida media del producto. La empresa está buscando un suministrador de envases con conservantes y antioxidantes incluidos y que garanticen al menos un periodo mínimo de funcionamiento de 6 meses.

326

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 ESPAÑOL Título: SOLUCIONES PERSONALIZADAS Y AUTOMATIZADAS PARA LA PRODUCCIÓN Y LÍNEAS DE ENVASADO EN LA INDUSTRIA DEL DULCE. El negocio principal de la empresa se centra en la fabricación y distribución de los siguientes productos: caramelos masticables, chicles, regaliz, y jaleas. La empresa siempre se ha caracterizado por su política de Calidad como prioridad, logrando con este uno de sus objetivos básicos: la satisfacción de los clientes. La empresa está interesada en la búsqueda de soluciones para la automatización de sus procesos de producción. Estas soluciones deben encajar en las líneas de producción y envasado. Debido a la amplia gama de productos de la empresa (caramelos, gelatinas, chicles...), buscan soluciones adaptadas a cada una de las líneas: en las líneas de producción debe ser instalado un sistema de control, de inspección y de pesaje centralizado. En la línea de envasado también se busca un sistema de envasado tanto para material a granel como para envasado individual. También se buscan nuevos materiales para envases.

327

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 ESPAÑOL Título: TECNOLOGÍA PARA ENVASAR ALMENDRAS AL VACÍO Zaragoza Almendras S.A. (ZARAL) es una empresa española que se dedica al procesado de almendra desde hace 50 años. La empresa ha ido evolucionando en función de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cáscara, y en la fabricación de productos derivados de la almendra, trozos de almendra, harinas…Sus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. La empresa está buscando tecnología para envasar almendras al vacío.

328

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 ESPAÑOL Título: PASTEURIZACIÓN DE ALMENDRA MEDIANTE VAPOR Zaragoza Almendras S.A. (ZARAL) es una empresa española que se dedica al procesado de almendra desde hace 50 años. La empresa ha ido evolucionando en función de las necesidades del mercado. En la actualidad su actividad se en función de las necesidades del mercado. En la actualidad su actividad se centra en el procesado de la almendra con o sin cáscara, y en la fabricación de productos derivados de la almendra, almendras laminadas, almendras granuladas, harinas…Sus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. La empresa está interesada en nuevas tecnologías para la pasteurización de almendras usando vapor u otras técnicas relacionadas.

329

Ref: ES_29160 Technology Request

Title: FACILITIES AND MATERIAL TO RUN EXPERIMENTS Ramón Vizcaíno 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 ESPAÑOL Título: INSTALACIONES Y MATERIALES PARA REALIZAR EXPERIMENTOS. Ramón Vizcaíno es una empresa pionera y líder en España en el desarrollo, la fabricación y la instalación 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 lácteros, bebidas y pescados), logístico e industrial. • Instalaciones para realizar experimentos en procesos de curado, congelación y maduración. • Sensores para determinar la actividad, el contenido salino y otros parámetros bioquímicos del agua. • Know-how sobre procesos de curado y maduración (ciclos de curado, homogeneidad del flujo de aire, etc.). • Mejoras en los procesos de congelación de alimentos (tecnología HPU, etc.)

330

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 ESPAÑOL Título: TECNOLOGÍA DE ENVASADO PARA AMPLIAR LA VIDA ÚTIL 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, azúcar, harina) y sin aditivos conservantes ni colorantes La empresa busca nuevas tecnologías de envasado que garanticen una vida útil mayor para sus productos sin perjudicar al hecho de que se fabrican únicamente con ingredientes naturales.

331

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 día" (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 ESPAÑOL Título: TECNOLOGÍAS DE ENVASADO Y CONSERVACIÓN PARA VERDURAS DE QUINTA GAMA. Nuestra empresa, con base en España, se ha dedicado a la producción de verduras envasadas al vacío y legumbres cocinadas durantes más de 25 años. Contamos con un profundo nivel de especialización y cuidamos al máximo la calidad de nuestros productos. Nuestra empresa está interesada en tecnologías de conservación y envasado para productos vegetales. Somos una empresa con un marcado carácter innovador que se especializa en productos de quinta gama. Ofrecemos verduras frescas envasadas al vacío 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 frigorífico una vez abiertos.

332

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 ESPAÑOL Título: SISTEMA DE LLENADO DE ENVASES DE PLÁSTICO RÍGIDO 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 plástico 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 producción de leche pasteurizada HTST se va a envasar en bidones de plástico de 25 litros de capacidad, también en menor proporción en envases de 10 litros, siendo destinada en ambos casos a la restauración colectiva y hostelería 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.

333

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 ESPAÑOL Título: ENVASADO DE MANTEQUILLA ELABORADA POR EL MÉTODO TRADICIONAL CON LOTES PEQUEÑOS, BÚSQUEDA DE ENVASES Y SISTEMA DE LLENADO. Envasado de mantequilla en tarrinas de plástico 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 plástico 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 colocación de una tapa.

334

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 ESPAÑOL Título: NUEVAS TECNOLOGÍAS PARA OBTENER HARINA DE ALMENDRA EXTRA FINA. Zaragoza Almendras S.A. (ZARAL) es una empresa española que se dedica al procesado de almendra desde hace 50 años. La empresa ha ido evolucionando en función de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cáscara, y en la fabricación de productos derivados de la almendra, trozos de almendra, harinas…Sus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. Estamos interesados en las nuevas tecnologías para obtener harina de almendras extra fina. Necesitamos obtener un grano de tamaño de 1 mm o menos.

335

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 ESPAÑOL Título: MÉTODOS PARA EVITAR LA CONTAMINACIÓN CON INSECTOS ANTES Y DESPUÉS DEL PROCESAMIENTO DE LA ALMENDRA Zaragoza Almendras S.A. (ZARAL) es una empresa española que se dedica al procesado de almendra desde hace 50 años. La empresa ha ido evolucionando en función de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cáscara, y en la fabricación de productos derivados de la almendra, trozos de almendra, harinas…Sus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. Estamos interesados en nuevas tecnologías para la eliminación de insectos antes y después del procesado de la almendra.

336

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 ESPAÑOL Título: NUEVOS PROCESOS PARA EL PELADO DE LA ALMENDRA Zaragoza Almendras S.A. (ZARAL) es una empresa española que se dedica al procesado de almendra desde hace 50 años. La empresa ha ido evolucionando en función de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cáscara, y en la fabricación de productos derivados de la almendra, trozos de almendra, harinas…Sus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. Zaral trabaja con almedras peladas para helados, tartas o pasteles. La empresa está buscando nuevas tecnología para el proceso de pelado.

337

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 ESPAÑOL Título: NUEVO PROCESO PARA OBTENER HARINA FINA DE LAS NUECES Zaragoza Almendras S.A. (ZARAL) es una empresa española que se dedica al procesado de almendra desde hace 50 años. La empresa ha ido evolucionando en función de las necesidades de la empresa. En la actualidad su actividad se centra en el procesado de la almendra con o sin cáscara, y en la fabricación de productos derivados de la almendra, trozos de almendra, harinas…Sus principales productos se aplican a helados, pasteles, caramelos, turrones y frutos secos. Estamos buscando nuevas tecnologías para obtener una harina fina de las nueces. Necesitamos que el tamaño de grano sea pequeño, de aproximadamente 1 mm.

338

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 ESPAÑOL Título: MATERIAL PLÁSTICO CON PROPIEDADES ANTIOXIDANTES Y ANTIMICROBIANAS PARA EL ENVASADO DE ALIMENTOS Jumel Alimentaria S. A., caracterizada como pequeña y mediana empresa con larga trayectoria en la elaboración y comercialización de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. Necesitamos un tipo de plástico (PET, PP) que incorpore material activo antioxidante y antimircrobiológico para el envasado de mermeladas y salsas.

339

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 ESPAÑOL Título: MAQUINARA DE EMULSIÓN EN VACÍO PARA LA PREPARACIÓN DE SALSAS Jumel Alimentaria S. A., caracterizada como pequeña y mediana empresa con larga trayectoria en la elaboración y comercialización de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. Una empresa española está buscando proveedores de maquinaria (emulsión) para trabajar en vacío en la preparación de salsas.

340

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 ESPAÑOL Título: MAQUINARIA DE ENVASADO PARA SALSAS Y MERMELADAS Jumel Alimentaria S. A., caracterizada como pequeña y mediana empresa con larga trayectoria en la elaboración y comercialización de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. La empresa está buscando proveedores de máquinas de envasado para salsas y mermeladas en los siguientes formatos: sobres monodosis, tarros y frascos.

341

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 ESPAÑOL Título: EQUIPO DE MEDICIÓN EN LÍNEA DE CUERPOS EXTRAÑOS Jumel Alimentaria S. A., caracterizada como pequeña y mediana empresa con larga trayectoria en la elaboración y comercialización de mermeladas, confituras, cremas, geles y salsas que ha sabido adaptarse a las necesidades del mercado en cada momento. La empresa está buscando analizadores de cuerpos extraños de utilizables en la línea de envasado de botellas de salsas y mermeladas.

342

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 ESPAÑOL Título: FINANCIACIÓN PRIVADA PARA EMPRESAS DE BASE TECNOLÓGICA (EBTS) EN EL SECTOR «BIO». El objetivo de B-Able es crear y gestionar empresas de base tecnológica (EBTs) en el sector «bio» (biotecnología, biomedicina y bioingeniería) mediante recursos financieros privados. Funciones principales: vigilancia tecnológica, análisis y desarrollo del plan de negocio, gestión de riesgos, definición y aplicación de la estructura social, creación de un fondo de inversión, contratación de recursos humanos y gestión de las EBTs creadas. Buscamos tecnologías, productos, servicios, etc., dentro del sector «bio», que precisen de un socio especializado en gestión, desarrollo y finanzas. El fin buscado es que el proyecto adquiera valor comercial cuando llegue al mercado.

343

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 ESPAÑOL Título: TECNOLOGÍAS PARA LA EXTENSIÓN DE LA VIDA ÚTIL EN CHAMPIÑONES FRESCOS Y EN CONSERVA. El Grupo Riberebro, líder en la fabricación de conservas vegetales, busca socios tecnológicos para mejorar distintos aspectos relativos a la calidad de los productos del Grupo. Riberebro reúne a varias industrias familiares con una trayectoria consolidada en la elaboración 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 fábricas en España y varias plantas de producción en el extranjero. La empresa busca soluciones destinadas primordialmente a incrementar la supervivencia de los champiñones, es decir, al aumento de su caducidad como productos frescos y de su vida útil de almacenamiento.

344

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 ESPAÑOL Título: SOLUCIONES ALTERNATIVAS PARA EL BLANQUEADO/ESCALDADO DE VEGETALES SIN UTILIZAR SULFUROSOS. En la actualidad, los vegetales como el champiñón, 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 alérgicas, por lo que es probable que se prohíba para cumplir con los estándares en materia de seguridad alimentaria. Así las cosas, la empresa busca una solución para llevar a cabo el proceso de escaldado sin utilizar SO2. La empresa considera posible una solución enzimática, pero no descarta otros enfoques. No sólo podríamos reducir así el riesgo de alergias, sino que, además, estaríamos en disposición de sacar al mercado productos más sanos y naturales. La solución debe ser económicamente viable.

345

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 ESPAÑOL Título: EQUIPO PARA ENVASADO EN VIDRIO, APLICABLE A PRODUCTOS VEGETALES COMO ESPINACAS, BARRITAS DE ZANAHORIA O PALITOS DE APIO. El Grupo Riberebro, líder en la fabricación de conservas vegetales, busca socios tecnológicos para mejorar distintos aspectos relativos a la calidad de los productos del Grupo. Riberebro reúne a varias industrias familiares con una trayectoria consolidada en la elaboración 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 fábricas en España y varias plantas de producción en el extranjero. La empresa busca una solución que permita el empaquetado de varios productos vegetales específicos en envases de vidrio.

346

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 ESPAÑOL Título: EQUIPO PARA DETERMINAR LA HUMEDAD DE LOS CHAMPIÑONES DURANTE TODO EL PROCESADO. Los champiñones contienen un gran porcentaje de agua en su composición. Esta característica afecta negativamente al producto final, ya que el elevado contenido en agua puede suponer un problema durante el procesado. Además, el tamaño de los champiñones varía de forma considerable, y con él el porcentaje de agua que contienen, lo que no hace sino complicar más la cuestión. La empresa está interesada en soluciones/equipos que permitan controlar, determinar y medir el nivel de humedad de los champiñones durante su procesado.

347

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 ESPAÑOL Título: INNOVADOR ENVASE O ETIQUETA PARA LOS CONSUMIDORES. Una empresa española está buscando una especie de etiqueta o embalaje que ofrezca a los consumidores información sobre la calidad del producto a lo largo de su vida útil. La solución debe ser adecuada para el jamón curado. La tecnología propuesta puede estar comercialmente disponible o bajo desarrollo. La empresa está abierta diferentes tipos de cooperación, dependiendo de la fase de desarrollo de la solución propupesta.

348

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 ESPAÑOL Título: TECNOLOGÍA NO DESTRUCTIVA PARA OBTENER EL TSG. Empresa española líder en la producción de productos de jamón curado está buscando una técnica o tecnología no destructiva capaz de medir parámetros tales como la composición para recibir el TSG. La empresa utilizará la técnica durante el proceso de curación y en el producto final. La empresa busca socios industriales para alcanzar acuerdos comerciales con asistencia técnica.

349

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 ESPAÑOL Título: ENVASES PARA LA CONSERVACIÓN LAS PROPIEDADES ORGANOLÉPTICAS DEL JAMÓN CURADO PYME española, líder en la producción de jamón curado, busca técnicas o envases con la capacidad de mantener las propiedades organolépticas a lo largo de la vida útil de los productos de jamón curado garantizando la no alteración de propiedades como el color, sabor y textura.. La solución debe estar comercialmente disponible. La empresa está interesada en alcanzar acuerdos comerciales con asistencia técnica con proveedores de envases o centros de investigación.

350

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 ESPAÑOL Título: SOLUCIONES ALTERNATIVAS AL AGUA CALIENTE Y EL VAPOR PARA EL PROCESO DE ESTERILIZACIÓN Y ESCALDADO DE VEGETALES Y CHAMPIÑONES El Grupo Riberebro, líder en la fabricación de conservas vegetales, busca socios tecnológicos para mejorar distintos aspectos relativos a la calidad de los productos del Grupo. Riberebro reúne a varias industrias familiares con una trayectoria consolidada en la elaboración 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 fábricas en España y varias plantas de producción en el extranjero. La empresa busca experiencia en el proceso de escaldado y esterilización de vegetales por medio de tecnologías alternativas, basadas en microondas, calentamiento óhmico, radiofrecuencia u otras.

351

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 ESPAÑOL Título: NUEVO SISTEMA INNOVADOR DE ENVASADO QUE INHIBE EL CRECIMIENTO DE LOS MICROORGANISMOS EXTENDIENDO LA VIDA ÚTIL DE PRODUCTOS CÁRNICOS CURADOS Y COCINADOS. Embutidos de Tenerife estableció 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 tecnología en el sector del empaquetado, buscando por activos de paquetes que sean capaces de actuar con comida, ampliando la vida de la misma. La tecnología que actualmente usamos es el empaquetado de aspiración y el control del entorno del empaquetadoNecesitamos incrementar la vida de nuestros productos, y para hacer eso estamos buscando algún tipo de empaquetado que sea capaz de interactuar con el producto e inhabilitar su crecida microbiológica. Inhabilitando la crecida microbiológica de la vida del producto, aumentamos su vida.

352

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 ESPAÑOL Título: DISEÑO INDUSTRIAL QUE PERMITA MANIPULAR GRANDES PIEZAS DE CARNE AUTOMÁTICAMENTE Embutidos de Tenerife estableció 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 robótico de articulación hidráulico o neumático que sea capaz de manejar grandes piezas de carne, tales como jamón curado, productos cocinados antes y después de ser cocinados. Esta empresa esta buscando tecnología en el campo del diseño industrial, mas específicamente en el diseño de arreglo de diferentes productos de la industria conocida. En este momento, estos movimientos se están haciendo manualmente. Estamos buscando un brazo robótico articulado hidráulica o nemuaticamente. Esta tecnología será usada el el descargue de canales de bovina, descargue de piernas de cerdo, manipulación de jamón curado y en productos de carne precocinados.

353

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 ESPAÑOL Título: MAQUINARIA ESPECIALIZADA EN LA MEZCLA, ENVASADO Y PESADO DE CONDIMENTOS, ESPECIAS Y HIERBAS ARGODEY FORTALEZA SL es una empresa del sector alimentario, que están localizadas en Tenerife en Las Islas Canarias, y nuestra principal actividad es la manufacturación y el marketing de comida típica 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 producción esta totalmente hecho a mano, y esta calidad limita nuestra capacidad de producción y queremos aumentar nuestra capacidad productiva mediante la implementación de nuevas tecnologías. Con el objetivo de incrementar nuestra capacidad de manufacturación en cada una de las líneas de producción, estamos actualmente modificando nuestros procesos de fabricación, de hecho pronto relocalizaremos nuestra actividad en una nueva estructura, y poco después necesitaremos nueva tecnología, nueva maquinaria y asistencia tecnica.

354

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 ESPAÑOL Título: ENVASES INTELIGENTES, BIODEGRADABLES, RECICLADOS Y TECNOLOGÍAS DE CONSERVACIÓN Somos una empresa de Las Palmas de Gran Canaria. Nuestra principal actividad es la distribución y marketing de paquetes en el sector de la comida y la industria hostelera. Estamos interesados en recibir información sobre nuevas tecnologías usadas en la producción de toda clase de empaquetamiento de comida. Nos gustaría recibir información que nos ayudaría a ofrecer innovación a nuestros clientes. Estamos particularmente interesados en: -Paquetes inteligentes biodegradables que amplíen la vida de los productos. -Nuevos sistemas de empaquetado. -Desarrollo de barreras de nanocomponentes. -Plásticos reclicados para usar como empaquetado en el sector de la comida.

355

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 ESPAÑOL Título: MATERIALES DE ENVASADO ACTIVOS PARA ENSALADAS LISTAS PARA EL CONSUMO. Una empresa española busca envasados activos para sus ensaladas listas para el consumo. El método de envasado candidato debe contener sustancias antioxidantes y antimicrobianas en su matriz. Además, el método de envasado debe mantener las propiedades organolépticas originales de las ensaladas. Las tecnologías candidatas pueden encontrarse tanto en su fase de experimentación como en un estadio de desarrollo más avanzado. Las tecnologías candidatas deben reducir o mantener el coste actual asociado a los procedimientos de conservación y envasado que utiliza la empresa en la actualidad.

356

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 ESPAÑOL Título: FILM PLÁSTICO RETRÁCTIL QUE AUMENTA EL TIEMPO DE CONSERVACIÓN MANTENIENDO LA BLANCURA La empresa produce, comercializa y procesa champiñones y hongos tanto frescos como enlatados. La empresa busca films plásticos retráctiles que permitan conservar la calidad y la blancura de sus champiñones y hongos durante más tiempo.

357

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 ESPAÑOL Título: NUEVOS MATERIALES DE ENVASADO PARA ENSALADAS LISTAS PARA EL CONSUMO. Una empresa española busca envasados activos para sus ensaladas listas para el consumo. El método de envasado candidato debe contener sustancias antioxidantes y antimicrobianas en su matriz. Además, el método de envasado debe mantener las propiedades organolépticas originales de las ensaladas. Las tecnologías candidatas pueden encontrarse tanto en su fase de experimentación como en un estadio de desarrollo más avanzado. La empresa está interesada en nuevos materiales de envasado que amplíen la vida útil de los productos y mantengan al mismo tiempo sus propiedades organolépticas originales. Los nuevos materiales solicitados deben ser biodegradables y cumplir las normativas alimentarias en términos de reducción de la cantidad del material de envasado y respeto al medioambiente.

358

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 ESPAÑOL Título: TECNOLOGÍAS DE ALTA PRESIÓN PARA EL PROCESAMIENTO DE ALIMENTOS La Fundación trabaja con el objetivo de coordinar, con el apoyo de las administraciones pertinentes, el desarrollo tecnológico de todos los agentes participantes en el sector de la acuicultura en Andalucía, incluidas las empresas del sector y los centros de investigación públicos y privados. La Fundación busca colaboraciones con empresas que cuenten con los equipos adecuados para probar una nueva tecnología de procesamiento de marisco mediante tecnologías de alta presión (HHP). La Fundación desea implantar esta tecnología en el marco de un proyecto de I+D que ya se está desarrollando. Tras obtener conclusiones favorables, transferiremos los resultados a nuestras empresas para implantar esta misma aplicación en el almacenamiento y procesamiento de sus productos.

359

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.

360

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 ESPAÑOL Título: ADITIVOS ACTIVOS O LACAS ACTIVAS PARA PAPEL DE ALUMINIO La empresa produce papel de aluminio lacado de entre 20 y 500 micras para su utilización en envases de productos alimentarios. La empresa busca productores de aditivos o lacas activas para su utilización en el papel de aluminio de envases de aluminio con propiedades especiales como inhibición del crecimiento de microorganismos, anti-humedad, seguimiento de la cadena del frío, etc.

361

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 ESPAÑOL Título: CORTADOR AUTOMÁTICO DE MASA DE PAN CON UN SISTEMA DE EXTRACCIÓN MECANIZADA Elaborados Industriales Meditec, S.L. es una empresa dedicada al diseño y fabricación de líneas de producción y maquinaria especial en las siguientes áreas de alimentación: Panadería, carne, verduras frescas, verduras congeladas, bocadillos y aperitivos, pescado procesado, especialmente cefalópodos, alimentos de cuarta gama y afines. La empresa está desarrollando un nuevo dispositivo que incluye una pequeña innovación que proporcionas grandes beneficios en la línea de producción: después de la fermentación la masa fermentada se coloca en bandejas dentro de un carro.

362

OTRAS TECNOLOGIAS OTHER TECHNOLOGIES

363

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 ESPAÑOL Título: 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 innovación que alcanza a Europa y otras regiones. Nuestro equipo de asesores locales trabaja con empresas y organizaciones de investigación para ayudarles a acceder a información y establecer asociaciones de colaboración en toda Europa.Entre nuestros servicios se incluyen: Información sobre legislación europea, cooperación y servicios de internacionalización Servicios de transferencia de innovación, tecnología y conocimiento Información y apoyo para acceder a la financiación del Séptimo 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 Innovación). En la actualidad todos estos servicios se agrupan en la nueva red, que proporciona un punto de acceso único para la búsqueda de información y socios en Europa.

364

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 ESPAÑOL Título: SERVICIOS DE CONSULTORÍA Y LABORATORIO A EMPRESAS DEL SECTOR DE LA ALIMENTACIÓN La empresa de Investigación Industrial de Alimentos y Desarrollo Tecnológico (ETAT, S.A.) tiene por objeto la mejora de la infraestructura científica y tecnológica de la industria alimentaria. Están especializados en las siguientes áreas: -La investigación industrial aplicada y transferencia de tecnología. -Información y servicios de consultoría. -Servicios de Laboratorio. -La formación del personal y la explotación de los recursos humanos.

365

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 ESPAÑOL Título: SERVICIOS DE APOYO PARA EMPRESAS EMERGENTES Y EMPRESARIOS CEEI Alcoy ofrece servicios de apoyo orientados a catalizar el proceso de transformación de las empresas de su área de influencia mediante la innovación y la diversificación en la zona, el fomento de empresas en nuevos sectores, la asistencia a empresas para mejorar su competitividad y la promoción de un desarrollo territorial que brinde un futuro más próspero a sus ciudadanos. Toda la actividad de CEEI Alcoy se desarrolla en colaboración con otras entidades y organizaciones. Nuestra empresa fomenta proyectos de colaboración con empresas de nuestra área geográfica, como por ejemplo las patrocinadas por la Comisión Europea. CEEI Alcoy ofrece una amplia gama de herramientas y recursos para ayudar a empresas jóvenes e innovadoras a alcanzar metas empresariales en sus primeros años de actividad.

366

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 ESPAÑOL Título: OPORTUNIDADES PARA EL SECTOR DE LOS ALIMENTOS Y LAS BEBIDAS EN LA REGIÓN DE YORKSHIRE & HUMBER, REINO UNIDO. Desde nuestras bases en Leeds y Bradford, nuestro equipo de asesores locales trabaja con empresas y organizaciones de investigación para ayudarles a acceder a información y establecer asociaciones de colaboración en toda Europa. Además, trabajamos con colegas del ENN para fomentar el establecimiento de colaboraciones con nuestra PYME y crear una base de investigación a través de diversos métodos como la tecnología y el intercambio de perfiles con nuestros socios. Contamos con una sólida base sobre alimentación y bebidas que integra a PYMEs, grandes empresas y varios centros investigadores de excelencia. Yorkshire & Humber aglutina la mayor concentración de negocios de alimentación y bebida de todo el Reino Unido. La región ofrece amplias y maduras cadenas de producción a productores, fabricantes, vendedores al por mayor y minoristas. La región cuenta además con la mayor concentración de distribuidores del Reino Unido.

367

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 ESPAÑOL Título: OFERTA TECNOLÓGICA DE CETENMA El Centro Tecnológico de la Energía y del Medio Ambiente está ubicado en Cartagena (Murcia) – España. Desde el año 2000 realiza tareas de investigación, desarrollo e innovación en las áreas de medio ambiente y energía. Cuenta con la infraestructura adecuada para participar en proyectos de I+D+i y ofrecer servicios tecnológicos ligados al desarrollo sostenible (protección del medio ambiente, eficiencia energética y energías renovables). El Centro opera en torno a tres departamentos: 1. ÁREA MEDIOAMBIENTE 2. ÁREA ENERGÍA 3. ÁREA GESTIÓN I+D+i

368

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 ESPAÑOL Título: BÚSQUEDA DE SOCIOS PARA PROYECTOS DE INVESTIGACIÓN La Federación de Cooperativas Agrarias de Murcia (FECOAM) fue creado en 1985 con el objetivo de representar, asesorar, informar, participar, formar y promocionar a las cooperativas agrícolas de la Región de Murcia. FECOAM organiza servicios de asesoramiento para sus asociados, así como de auditoría, asistencia jurídica y técnica y todo lo necesario para los intereses generales de sus asociados. FECOAM se ofrece como colaborador en proyectos de investigación relacionados con los sectores de procesamiento de alimentos en la Región de Murcia: Flores, vegetales, aceite de oliva, vino, cítricos , albaricoques y ciruelas verde, melocotones y suministros generales.

369

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 ESPAÑOL Título: AGUA CON GAS Y SIN GAS Y OTRAS BEBIDAS La oferta principal de la empresa Hermes está relacionada con la producción y venta de agua con gas y sin gas y otras bebidas. Dichas bebidas vienen envasadas en varios tamaños: de 0,5L 1,5L 2,0L y 5,0L y sabores (Por ejemplo: Piña, melocotón, cola, exótica, pomelo rojo, limón, naranja, tónica, manzana, cereza, etc.). La empresa está interesada en establecer acuerdos de cooperación con distribuidores de bebidas, mayoristas, cadenas de supermercados y otras compañías de venta de alimentos.

370

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 ESPAÑOL Título: COOPERACIÓN TECNOLÓGICA EN LA GAMA DE CONCENTRADOS PARA LA INDUSTRIA ALIMENTARIA. Pyme polaca ofrece recetas de alimentos concentrados para ser aplicados en el sector gastronómico dentro de la industria de la alimentación. 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 elaboración posterior requiera sólo de sencillos procesos tecnológicos para completarlo.La empresa está interesada en una cooperación tecnológica con empresas de alimentación, principalmente en el sector de la alimentación.

371

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 electro-membrane technologies, micro-encapsulation&) -Design and development of new technologies to optimize the vinification process -Isolation, selection and immobilization of autochthonous wine yeasts

372

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 ESPAÑOL

Título: MICROSOFT DYNAMICS NAV Microsoft Dynamics NAV 2009 es una solución completa de gestión 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 solución de gestión empresarial completa para mejorar la productividad del personal.

Un software de gestión empresarial (Enterprise Resource Planning - ERP) integra todas las áreas de negocio de una empresa, de manera que con un único programa informático tengamos el control sobre todos los procesos, tareas, recursos, etc.

373

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 ESPAÑOL

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

La empresa produce, comercializa y procesa champiñones y hongos tanto frescos como enlatados.

La empresa busca un producto o proceso (know-how) para aportar una mayor blancura a sus hongos enlatados.