Innovative black garlic food production method that ensures that the final product preserves all its health benefits

Transcription

1 Profile Status: Published Technology Offer Innovative black garlic food production method that ensures that the final product preserves all its health benefits Summary A Spanish SME specialised in research and development of food products has developed a production method of products based on black garlic that ensures that the final product preserves all its properties and health benefits. The company is looking for manufacturing agreements with food and R&D companies which can use this know how and technology in order to including black garlic as an ingredient in the development of new products. Creation Date 21 June 2016 Last Update 14 December 2017 Expiration Date 24 June 2018 Reference Public Link TOES Details Description Black garlic ( Black Allium ) is known for its nutritional properties, being rich in manganese, calcium, phosphorus, selenium and vitamins B6 and C and containing allicin which is known as a natural antibiotic. Given its characteristic sweet texture, which distinguishes it from normal garlic, black garlic products are perfect for creative and healthy cooking or for the design of new dishes or recipes as its qualities provide a wide range of possibilities. A Spanish SME which has experience in the field of food R&D and the creation of new or improved health food has developed a production method of black garlic products that ensures that the final product preserves all its properties and health benefits. Furthermore the products have the following characteristics: sugar free grain free low in calories GMO free dairy free Therefore the black garlic products of the company are suitable for various consumers who fall under various segments, such as: gluten, cereal and nut intolerances Ref: TOES Page 1 of 4

2 vegetarianism slimming diets In terms of industrial-level use, the company is looking for a manufacturing agreement with food and R&D companies interested in including black garlic as an ingredient in the development of new products (e.g. jams, preserves, sweetened beverages, vitamin supplements, alcoholic beverages, bread and pastries, table sauces, etc.). The picture depicts a product developed using this technology and does not originate from the company itself. Advantages and Innovations - In the industrial process black garlic can be used like normal garlic cloves which make it easy to adapt the production to existing processes. - The company ensures that this specific product development controls the very origin of ingredients which are used in all its products. - The product is made from plant origin, exclusively formulated with black garlic with pleasing textures, taking into consideration food needs for people who suffer with food intolerances and various allergies. - The product is 100% versatile and can be adapted to any culinary tastes from around the world. Stage of Development Field tested/evaluated IPR Status Patent(s) applied for but not yet granted Comment Regarding IPR status National patent applied (but not yet published) Profile Origin Private (in-house) research Keywords Technology Food Additives/Ingredients/Functional Food Food Processing Food Technology Market Health food NACE Ref: TOES Page 2 of 4

3 M Other research and experimental development on natural sciences and engineering Network Contact Issuing Partner ASTER - SOCIETA CONSORTILE PER AZIONI Contact Person Vera Lullo Phone Number vera.lullo@aster.it Open for EOI : Yes Client Type and Size of Organisation Behind the Profile Industry SME <= 10 Year Established 2004 Turnover <1M Already Engaged in Trans-National Cooperation No. Languages Spoken English Spanish Client Country Spain Ref: TOES Page 3 of 4

4 Partner Sought Type and Role of Partner Sought In terms of industrial-level use, the company is looking for a manufacturing agreement with food and R&D companies interested in including black garlic as an ingredient in the development of new products. Type and Size of Partner Sought SME 11-50,R&D Institution,SME <10,>500 MNE, ,SME ,>500 Type of Partnership Considered Manufacturing agreement Attachments garlic1.jpg Ref: TOES Page 4 of 4

5 Profile Status: Published Technology Offer Innovative time temperature indicator (TTI) as a smart label that shows the temperature fluctuations of products above the prescribed limit in the cold chain Summary A Slovenian research institute has invented a new time temperature indicator in the form of a smart label showing the temperature fluctuations of products above the prescribed limit in the cold chain. It can be used in food/drugs sector. The main advantage is its low-price fabrication which nonetheless brings high quality product.the technology is in prototype phase. The institute is looking for SMEs, big companies and offers commerical agreement with tec. assistance or licence agreement. Creation Date 14 October 2016 Last Update 12 January 2018 Expiration Date 25 July 2018 Reference Public Link TOSI Details Description The food retailing industry requires a high standard of quality and safety in both food and packaging. To assure that, one of the information provided is also to indicate exposure to excessive temperature (and time at temperature). This is nowadays provided by time temperature indicator. There are a large number of different time temperature indicators available in the market, based on different technologies. Some devices are based migration of dye through a filter paper, while others contain pouches with bacterial fluids that change color when certain time-temperature combinations have been reached. To the degree that these physical changes in the indicator match the degradation rate of the food, the indicator can help indicate probable food degradation. But the problem of indication of temperature and temperature history does not have known solutions that would meet the requirements of smart packaging and could be implemented by using methods of modern graphics technology. An interesting solution is MonitorMark of the US company 3M for monitoring the temperature and time of the entire supply/delivery chain. It is characterized by a line movement achieved within the required time at a defined temperature. Recommended application is within protective Ref: TOSI Page 1 of 5

6 packaging and not directly on a packaged product. The indicator is limited to a rectangular shape. Given the fact that the indicator is relatively thick and not flexible, it cannot be applied on a packaging and does not meet the conditions for a smart label. The proposed solution is also different from the Safe-T-Vue temperature indicator, which is used only to indicate the exceeded temperature but not to record the exposure time above the activation temperature. These indicators also fail to meet the requirements for smart labels. The Slovenian institute researchers have invented a new time temperature indicator that shows temperature fluctuations of products above prescribed limit in the cold chain, which can be used for the control of transport and/or warehousing of products and substances with properties that are significantly dependent on temperature and the time the allowed temperature was/is exceeded. Offered technology works on the physical changes of the active material (with optional thermochromic colour change) combined with diffusion into a suitable matrix and it is in form of sticker/label attached on the product, which monitors product temperature. The main advantage of this technological solution is its low-price fabrication which nonetheless brings high quality product, which combines functionalities of the existing technologies and adds some unique solutions, such as practically unlimited durability compared to existing solutions, measurement of cumulative time of exposure, thin and flexible design, lowest possible contamination with dangerous substances and most importantly it enables large range of modifications and adjustments to the different applications (drugs, food ) and the needs/wishes of the costumers. The offered technology solution is currently in prototype phase (TRL6) and the patent application was filed, but not yet granted. The institute is looking for a buyer of the patent or a licensee among industrial partners, SMEs and bigger companies. Commecial agreement with technical assistance or licence agreement is offered to the interested companies. Advantages and Innovations - Practically unlimited durability of the TTI compared to the existing examples (also suitable for products with long expiration date). - Very large colour difference between blank and exposed samples, consequently the recorded information is readable under all circumstances and a clear visual identification enables also that automatic detection is assured (e.g. by a video camera). - If desired, different look of the activated TTI can be made (thermochromic effect could be included). - The indicator does not only show that the (predefined) temperature was exceeded, but also presents the cumulative time of exposure to high temperature (up to several hours). - All the applied materials are commonly used in printing/graphic industry, except the active material. - The indicator is thin and flexible and could thus be attached to a non-flat surface. - The fabrication of the indicator is repeatable up to tolerances meets in optical security printing, which assures practically the same working of every issue. - Low-price fabrication (the estimated cost of materials is about 2-5 eurocent per issue, depending on number of copies and the requirements for the active material). - Lowest possible contamination with dangerous substances. - Recycling possibility is comparable to or higher than printed functionalities such as smart labels or smart packaging. Depending on the demands for predefined temperature and colour of the indicating mark, environmentally safe and ton-toxic ingredients could be applied. Ref: TOSI Page 2 of 5

7 Stage of Development Prototype available for demonstration Comments Regarding Stage of Development The laboratory prototype was made and tested TRL6. IPR Status Patent(s) applied for but not yet granted Comment Regarding IPR status PCT patent application pending (filing date: ) Profile Origin National or Regional R&D programme Keywords Technology Detection and Analysis methods Food Microbiology / Toxicology / Quality Control Market Other medical/health related (not elsewhere classified) Health food NACE M Other research and experimental development on natural sciences and engineering Network Contact Issuing Partner ASTER - SOCIETA CONSORTILE PER AZIONI Contact Person Vera Lullo Phone Number vera.lullo@aster.it Ref: TOSI Page 3 of 5

8 Open for EOI : Yes Dissemination Send to Sector Group Materials Client Type and Size of Organisation Behind the Profile R&D Institution Year Established 1946 Turnover 10-20M Already Engaged in Trans-National Cooperation Yes Experience Comments Research institute has IS9001 and GMP certificate Languages Spoken English Client Country Slovenia Partner Sought Type and Role of Partner Sought The institute is looking for SMEs and/or bigger companies (industrial partners) active in the field of smart labels or TTIs. Their role would be to buy the patented rights of the offered technology solution and further develop and exploit it or to accomplish a licence agreement under which the industrial partner can exploit the offered technology and pay royalties for its use. Type and Size of Partner Sought SME 11-50,>500 MNE, ,SME ,>500 Type of Partnership Considered License agreement Commercial agreement with technical assistance Ref: TOSI Page 4 of 5

9 Attachments ActinPak_Virtualshowroom NIC Slovenia-ok.jpg Ref: TOSI Page 5 of 5

10 Profile Status: Published Technology Offer Coating of fresh or dried fruits using electro spray Summary method to increase shelf life. A group of researchers specialized in food related technologies and functional food from a reputable Turkish university, has invented a novelty process which aims to increase the shelf life of fresh and dried fruits after packaging. In this novel process fruits are coated with an edible mixture by using spraying method. Licensees are sought from industry to adopt this technology in the form licensing agreement. Creation Date 18 July 2017 Last Update 25 October 2017 Expiration Date 24 July 2018 Reference Public Link TOTR Details Description A group of researchers from the department of food engineering of a university in Izmir-Turkey who are specialized in food preservation, has invented a new method in which fresh or dried fruits are coated with an edible mixture by using electro spraying method. With this method, it is determined that the shelf life of packaged fruits will be longer than the ones packed with conventional methods. Edible coatings create a barrier for preventing moisture losses and allows selective exchange of gases (O2, CO2 and ethylene), and so extend the shelf life of the coated food. Coatings reduce respiration, reduce moisture and O2 transfer, minimize color changes, improve the textural properties, reduce microbial growth and helps to retain the flavor compounds. Fruits content valuable vitamin and mineral as well as fiber (pulp), due to a food product that supports the human body against various digestive ailments. It has been determined that in conventional coating methods, liquid spray coating method is not homogene and deep coating method uses too much coating material on the surface of the fruit. Electro spray coating method uses less coating material and in a way that covers the surface it is very thin and invisible, this makes a positive efect on both the consumer's perception of fresh fruits and vegetables. Moreover this method does not change the flavor of the food. Although a small amount of coating material uses in this method, efect is similar to conventional methods. Ref: TOTR Page 1 of 4

11 Partners from food industry whose role is mainly packaging fruits are sought to adopt this new technology by licensing agreement and use this technology in their production lines. Advantages and Innovations Electro spraying is single-step, low-energy, and low-cost material processing technology, that enables to produce mono-disperse micro-droplets. Electro spraying has high deposition efficiency (up to 80%), because the charged droplets are attracted towards the material to be coated with the effect of Coulomb force.production, increasing transfer efficiency on applied surfaces. Coatings made with electro-spray method is advantageous because, it is thinner and more uniform coating. Prolonging the storage life of food, providing longer protection fresh state and gives additional functional properties to the product. Grape seed oil, pomegranate seed oil shows antioxidant properties when incorporated into coating material and also, during storage product oxidation reactions may affect in a positive way. Stage of Development Field tested/evaluated IPR Status Patents granted Comment Regarding IPR status Patent is granted nation-wide. Profile Origin National or Regional R&D programme Keywords Technology Coatings Food Packaging / Handling Food Technology Micro- and Nanotechnology related to agrofood Market Microbiology Health food NACE C Manufacture of other food products n.e.c. Ref: TOTR Page 2 of 4

12 Network Contact Issuing Partner ASTER - SOCIETA CONSORTILE PER AZIONI Contact Person Vera Lullo Phone Number vera.lullo@aster.it Open for EOI : Yes Dissemination Send to Sector Group Bio Chem Tech Client Type and Size of Organisation Behind the Profile University Year Established 1955 Already Engaged in Trans-National Cooperation Yes Languages Spoken English Client Country Turkey Partner Sought Ref: TOTR Page 3 of 4

13 Type and Role of Partner Sought Type of Partner: Industry partners packaging fruits. Role of Partner: Ideal partner is expected to adopt the technology under licensing agreement and actively use it in their processes. It is also expected that the ideal partner also has related laboratory facilities to perform trials on shelf life of products after applying this method. Type and Size of Partner Sought SME 11-50,>500 MNE, ,SME ,>500 Type of Partnership Considered License agreement Attachments Ref: TOTR Page 4 of 4