Arbeitsgruppe Fermentierte und Funktionelle Getr¤nke .Arbeitsgruppe Fermentierte und Funktionelle

Arbeitsgruppe Fermentierte und Funktionelle Getr¤nke .Arbeitsgruppe Fermentierte und Funktionelle

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  • Arbeitsgruppe Fermentierte und FunktionelleGetrnke FFG

    Workgroup Fermented and Functional Beverages

    The workgroup FFG comprises the field of research on fermented and functional beverages and services in product development. The emphasis is placed on

    innovative products and ingredients. The team is experienced in product developments (liquid and instant). This comprises the investigation on ingredients,

    stability tests, formulations, technology, analyses, the production of a small batch and the transfer to industrial production with partner companies. Another

    specialty is the investigation on traditional fermented beverages and the transfer into industrial scale.

    Team

    Industrial Partners: Beckers Bester, Stute, Brauerei Liebhart, VDF and othersTotal Budget: 437.000 Duration: 1.7.2012 - 31.3.2013

    Project FOFIND Development and human validation of new healthier food products using low-cost functional ingredients

    Funder Seventh Framework Programme European Commission

    Consortia Partners

    Total Budget: 2.001.000 EU financed: 1.657.289 ILT: 217.000

    Duration: 1.4.2013 30.6.2015

    http://www.fofind-project.com/ FOFIND will develop new affordable daily consumed functionalfood (biscuits, breads and juices) and nutritional supplements,using innovative low cost functional ingredients derived frommilk and potato fibre. These new products will be directed tothe general population with specific nutritional needs thatcontrol the symptoms of hypertension, hypercholesterol,osteoporosis, anemia, and digestive problems. The mainresults of FOFIND will be among others (1) Functionalingredients derived from milk by-products incorporated inbeverages with demonstrated activity (Lowpept plusphytosterols, CPPs plus calcium, iron and selenium salts,);FOFIND project will support SMEs breaking through thesebarriers, by means of the development of new added-valuefunctional food and nutritional supplements to beimplemented in a short term, which will allow SMEs toincrease their competitiveness and will lead them to achievenew market niches and new consumer profiles. FOFIND willdevelop new functional ingredients and food aimed to improvethe most prevalent nutritional needs in EU, providing addedvalue to the final products and, ultimately, increasing thereturn of investment of food producer SMEs.

    Marco Steffens, M.Sc. LTA/MTA Carolin Mengedoth. Prof. Dr.-Ing. Jan Schneider Brmst. Christian Schulze Prof. Dr. Jrgen Zapp Dipl.-Ing. Margret Cegelski .

    Project Wasserkefir / sugary kefirEntwicklung von Starterkulturen und Verfahren fr die Herstellung funktionaler Getrnke auf Wasserkefirbasis / Development of starter cultures and processes for theproduction of functional beverages based on sugary kefir Funder

    SME / Leader

    University Vigo

    SME Biscuits

    Contactica(Project management support)

    Spin-off Institute Lund University

    Beverage Techology

    Exemplary Customer ProjectsKemez

    Investigation on the industrialscale production of traditional fermented milk from horses, donkeys and camels

    Functional ingredients Incorporation of functional ingredients e. g. against Hangover, against breath odour (fig. Papatrk), Energy, etc.Example: inc. of chlorophyllin in a soft drink

    Influence of pH value, ions and emulgators on the solubility and stability of Copper-Chlorophyllin

    Partners

    Glas fermenter with sugary kefir

    TageZeit

    01

    23

    45

    67

    89

    %vol

    Alk

    oh

    olg

    eh

    alt

    0.5

    1.0

    1.5

    2.0

    2.5

    3.0

    3.5

    4.0

    4.5

    5.0

    5.5

    C

    Tem

    pera

    tur

    46

    810

    1214

    1618

    20

    %vol

    Alk

    oh

    olg

    eh

    alt

    0.0

    0.5

    1.0

    1.5

    2.0

    2.5

    3.0

    3.5

    4.0

    4.5

    5.5

    Kefir Ethanol concentration dependency on fermentation time

    and temperaure (exemplary 2000 mL scale)

    Sugary Kefir (water kefir) is a beverage fermented with nature born kefir granula consisting of a large range of microorganism. In the project flora is characterized and importent biochemical and physiolocalinteractions among the organism are investigated (TUM). The part in Lemgo deals with the development of an industrial scale process and the control of the process in order to obtain defined sensory and analytical properties in the product.

    Iron enrichmentApplication of novel iron compounds in beverages

    Salt Substitution Salt substitution in vegetable Juices and Soups

    Instant Teas Sugar replacement in functional instant teas

    Customised Instant Sport Drinks Development of calculation tools for theformulation of sportsman customised instant drinks

    Osmolality Stability Development of calculation tools for theformulation of sportsman customised instant drinks

    Instable and stable horse milk caseins

    Mixing and Carbonisation equomment