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Development, production and marketing of meat substitute products based on protein plants with optimized nutritional physiological characteristics

Project

Production processes

This project contributes to the research aim 'Production processes'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Production processes


Project code: EIP-Agri-THÜ-2016-PGF01
Contract period: 01.01.2016 - 31.12.2018
Budget: 96,243 Euro
Purpose of research: Applied research
Keywords: food industry, product/service, marketing/supply chain

There is a trend towards vegan/vegetarian products. However the products currently available partly have a bad record: soy from overseas is imported, synthetic made flavors and other additives are used, and taste partly leaves much to be desired. The project “veggifood made in Thuringia” wants to fix these weak spots. As a raw material we want to use local legumes. The processing is based on Thuringian tradition in skilled manual sausage production. This also means that we want to develop various flavors depending on customer wishes. Generally customers of vegan/vegetarians products are health-conscious above average. Therefore our project has another unique feature: We are including the experience of the institute of nutritional science of the University of Jena. On top of this we want to increase the added value of the Thuringian agriculture and food industry, also beyond the borders of the Free State.

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Subjects

Excutive institution

Thüringer Ökoherz e.V.

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