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

  • View
    0

  • Download
    0

Embed Size (px)

Text of Arbeitsgruppe Fermentierte und Funktionelle Getr£¤nke FFG ... Arbeitsgruppe...

  • Arbeitsgruppe Fermentierte und Funktionelle Getränke 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 others Total 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 functional food (biscuits, breads and juices) and nutritional supplements, using innovative low cost functional ingredients derived from milk and potato fibre. These new products will be directed to the general population with specific nutritional needs that control the symptoms of hypertension, hypercholesterol, osteoporosis, anemia, and digestive problems. The main results of FOFIND will be among others (1) Functional ingredients derived from milk by-products incorporated in beverages with demonstrated activity (Lowpept plus phytosterols, CPPs plus calcium, iron and selenium salts,); FOFIND project will support SMEs breaking through these barriers, by means of the development of new added-value functional food and nutritional supplements to be implemented in a short term, which will allow SMEs to increase their competitiveness and will lead them to achieve new market niches and new consumer profiles. FOFIND will develop new functional ingredients and food aimed to improve the most prevalent nutritional needs in EU, providing added value to the final products and, ultimately, increasing the return of investment of food producer SMEs.

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

    Project Wasserkefir / sugary kefir „Entwicklung von Starterkulturen und Verfahren für die Herstellung funktionaler Getränke auf Wasserkefirbasis “ / „Development of starter cultures and processes for the production 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 Projects Kemez

    „Investigation on the industrial scale production of traditional fermented milk from horses, donkeys and camels“

    Functional ingredients „Incorporation of functional ingredients e. g. against Hangover, against breath odour (fig. Papatürk), 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

    Tage Zeit

    0 1

    2 3

    4 5

    6 7

    8 9

    %vol

    A lk

    o h

    o lg

    e h

    a lt

    0.5

    1.0

    1.5

    2.0

    2.5

    3.0

    3.5

    4.0

    4.5

    5.0

    5.5

    ° C

    Te m

    pe ra

    tu r

    4 6

    8 10

    12 14

    16 18

    20

    %vol

    A lk

    o h

    o lg

    e h

    a lt

    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 physiolocal interactions 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 enrichment „Application 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 the formulation of sportsman customised instant drinks“

    Osmolality Stability „ Development of calculation tools for the formulation of sportsman customised instant drinks“

    Instable and stable horse milk caseins

    Mixing and Carbonisation equomment