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Collaborative project: Process development for vegetable protein sources and creation of new B2B connections for the traditional food production sector - subproject 1 (ProHand)
Project
Project code: 281A402217
Contract period: 01.01.2020
- 31.12.2022
Budget: 479,912 Euro
Purpose of research: Applied research
Keywords: energy plants, food processing, product safety, process quality, quality management, resource protection, resource efficiency, other cereals
ProHand will investigate new and existing sources to extract proteins. Those will be used to provide the traditional food production with new intermediates. New food products will arise from that and the access to the intermediates will be facilitated. ProHand will investigate the sources soy, spelt, oat, rice, almond and coconut (development stage 1), wheatgrass, speltgrass, spinach and peas (development stage 2), as well as algae and duckweed (development stage 3). The raw materials of development stage 1 are already processed at industrial level, but an adaption of the processes is necessary to produce intermediates for the traditional food production. The raw materials of development stages 2 and 3 are not that common on the market and partly in insufficient quality for further food production. In ProHand, innovative process technologies will be used to gain applicable intermediates that are produced at reasonable costs and with significantly improved quality compared to the current state-of-the-art. The intermediates of ProHand will be used to design and to produce new food products. This will be done directly by traditional food production (bakery) and by the food supply chain including an own processing into intermediate products.
Section overview
Subjects
- Food Chemistry
- Food Processing
Framework programme
Funding programme
Excutive institution
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. (FhG)
Funding institution
Project management agencies
Associated projects: ProHand
- Collaborative project: Process development for vegetable protein sources and creation of new B2B connections for the traditional food production sector - subproject 2
- Collaborative project: Process development for vegetable protein sources and creation of new B2B connections for the traditional food production sector - subproject 3
- Collaborative project: Process development for vegetable protein sources and creation of new B2B connections for the traditional food production sector -subproject 4
